WHOLEMEAL SCONES
50g butter
2 tablespoons honey
1
1
⁄
2
cups plain self-raising flour
1
1
⁄
2
cups wholemeal self-raising flour
1
⁄
2
teaspoon mixed spice
1 teaspoon cinnamon
3
⁄
4
cup milk
milk for glazing
1. Cream butter and honey on speed 2.
2. Add flour, spices and milk gradually to
form a soft dough.
3. Remove mixture and place onto a lightly
floured surface, knead lightly.
4. Shape into four rounds and with a
floured knife; cut a cross marking over
the top of individual rolls.
5. Brush with a little milk.
6. Bake for 20 minutes on a lightly greased
oven slide or until golden brown.
CHEESE AND BACON SCONES
40g butter
2 cups self-raising flour, sifted
1 cup skim milk
3 tablespoons low salt packed French
Onion soup
3 rashes bacon, rind removed and
finely diced
3
⁄
4
cup finely grated cheddar cheese
1. Cream butter on speed 2, add flour
and soup mixture, until it resembles
fresh breadcrumbs.
2. Add milk and mix on speed 1, to form a
soft pliable dough.
3. Remove and turn onto a floured board,
using self-raising flour. Knead lightly.
Press or roll out to form a 20cm round.
4. Place on a greased baking tray. Mark into
8 equal portions.
5. Sprinkle evenly with bacon and cheese.
6. Bake for 10-15 minutes or until
golden brown.
SCONES cont’d
14
