R6
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURINg CUPS AND SPOONS.
R7
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURINg CUPS AND SPOONS.
Wholemeal scones
50g butter
2 tablespoons honey
1
1
⁄
2
cups | 225g plain self-raising flour
1
1
⁄
2
cups | 225g wholemeal self-raising flour
1
⁄
2
teaspoon ground mixed spice
1 teaspoon ground cinnamon
3
⁄
4
cup | 187ml milk
Extra self-raising flour, for kneading
Extra milk, for glazing
Cream butter and honey on speed .
Add flour, spices and milk gradually to form
a soft dough.
Remove mixture and place onto a lightly
floured surface, knead lightly.
Shape into four rounds and cut a cross
marking in the top of each round with a
floured knife. Place rounds on to a lightly
greased baking tray. Brush scone tops with
a little extra milk.
Bake in a hot oven 0ºC for 0 minutes or
until golden brown.
1.
.
.
4.
5.
Scones
Cheese and bacon scones
40g butter
2 cups | 300g self-raising flour, sifted
1 cup | 250ml skim milk
3 tablespoons French Onion soup mix
Extra self-raising flour, for kneading
3 rashes bacon, rind removed, finely diced
3
⁄
4
cup finely grated cheddar cheese
Select speed and cream butter, add flour
and soup mixture, until it resembles fresh
breadcrumbs.
Add milk and decrease to speed 1, mix to
form a soft pliable dough.
Remove dough and turn onto a floured
board, using self-raising flour. Knead lightly.
Press or roll out to form a 0cm round.
Place on a greased baking tray. Mark into
equal portions.
Sprinkle evenly with bacon and cheese.
Bake in a hot oven 0ºC for 10-15
minutes or until golden brown.
1.
.
.
4.
5.
6.
Plain scones
30g butter
2 cups | 399g self-raising flour
1 cup | 250ml skim milk
Pinch of salt
Extra self-raising flour, for kneading
Extra milk, for glazing
Select speed and cream butter until soft.
Add half the flour and mix well on speed .
Add remaining flour, salt then gradually stet
milk. Mix to form soft dough on speed . Do
not over mix.
Raise and lower beaters throughout mixing
to assist in combining the mixture.
Turn dough onto a lightly floured board and
knead lightly.
Cut into a desired shapes and place close
together on a lightly greased baking tray.
Brush scones tops lightly with a little extra
milk.
Bake in a hot oven 0ºC for 10-15
minutes or until golden.
1.
.
.
4.
5.
6.
7.
Pumpkin scones
60g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
1 cup | 250g mashed, cooked pumpkin, well drained
1
⁄
4
cup | 60ml milk
2 cups | 300g self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
Extra self-raising flour, for kneading
Extra milk, for glazing
Select speed 5 and cream butter until soft.
Increase to speed and gradually add sugar
and egg mix until stet combined.
Add pumpkin, reduce to speed , add milk,
flour and spices alternately. Do not over mix.
Remove mixture and turn onto a lightly
floured board.
Knead lightly, roll out and cut to required
size. Place onto a greased baking tray. Brush
scone tops lightly with little extra milk. Bake
in a hot oven 0ºC for 15 minutes or until
golden and crisp.
1.
.
.
4.
5.
Scones
BHM500_V4.indd 6-7
15/11/07 1:02:03 PM
