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Recipes continued
Scones
3 cups self-raising flour
¼ teaspoon salt
60g butter cubed
1¾ cups buttermilk
1. Preheat oven to 220 °C and grease a 19cm
cake tin.
2. Using the processing bowl fitted with the
processing blade, process flour, salt and
butter until combined.
3. Remove the food pusher and pour
buttermilk through the feed tube and
continue to process until just combined.
4. Remove processing blade and turn mixture
out onto a floured surface. Knead lightly
and press out to approximately 2cm
thickness. Cut with a floured scone cutter
and place onto the prepared oven tray.
5. Glaze tops with milk and place tray into
the oven. Bake for 10-12 minutes or until
cooked.
Vanilla Bean Ice Cream Makes about
1 litre
1 cup (250ml) milk
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped
5 egg yolks
110g caster sugar
1. Heat milk, cream, vanilla bean and seeds
in a saucepan until almost boiling.
2. In a large bowl whisk yolks and sugar until
well combined.
3. Whisk hot milk mixture into yolk mixture
until well combined.
4. Return mixture to cleaned saucepan and
cook over a low heat without boiling until
the mixture has thickened and coats the
back of a wooden spoon; remove vanilla
bean. Cool to room temperature.
5. Place mixture into a lamington pan, cover
and freeze until almost set.
6. Remove mixture from freezer and spoon
into the processing bowl fitted with the
processing blade. Process mixture until
smooth.
7. Pour mixture into a loaf pan, cover and
freeze until firm.