PLAIN SCONES
30g butter
2 cups self-raising flour
1 cup/250ml skim milk
pinch salt
1. Cream butter until soft on speed 1.
2. Add half the flour and mix well on
speed 2.
3. Add remainder of flour, salt and
gradually add milk.
4. Mix to form soft dough on speed 2. Do
not overmix.
5. Raise and lower beaters as you mix to
assist in combining the mixture.
6. Turn onto a lightly floured board and
knead lightly.
7. Cut into a desired shape and place onto a
lightly greased oven tray.
8. Bake in a moderately hot oven 200c for
10 – 15 minutes or until golden.
PUMPKIN SCONES
60g butter
2 tablespoons sugar
1 egg, lightly beaten
1 cup/250g mashed, cooked pumpkin,
well drained
1
⁄
4
milk
2 cups self-raising flour
pinch salt
1 teaspoon cinnamon
1. Cream butter until soft of speed 1.
2. Increase speed to 3 and add sugar and
egg until well combined, light and fluffy.
3. Add pumpkin, reduce to speed 2, add
milk, flour and spices alternatively.
4. Do not overmix.
5. Remove mixture and turn onto a lightly
floured board.
6. Knead lightly, roll out and cut to
required size.
7. Place onto a greased oven tray and bake
in a hot oven for 15 minutes or until
golden and crisp.
13
SCONES
