14
PUMPKIN SCONES
Makes 12
60g butter
2 tablespoons sugar
1 x 60 egg
1 cup mashed, cooked pumpkin, well
drained, cooled
2 cups self-raising flour
1 teaspoon cinnamon
1
⁄
4
teaspoon salt
1
⁄
4
cup milk
1. Cream butter in mixing bowl using
Speed 3 until soft.
2. Using Speed 1, add sugar and egg, mix
until well combined, then gradually add
pumpkin.
3. Sift flour, cinnamon and salt together.
4. Using Speed 1, gradually add the spiced
flour and milk alternately until a soft
dough forms. (Stop the mixer and raise
and lower the beaters when necessary
to assist with the mixing). Do not
overmix.
5.Turn dough onto a lightly floured board,
knead lightly and press or roll dough to
desired thickness.
6. Cut scone shapes in dough by using a
sharp edged scone cutter or knife
dipped in flour. For straight-sided well-
risen scones, cut straight down with the
scone cutter, do not twist.
7. Place scones close together onto a
lightly greased or bake paper lined
lamington pan or oven tray.
8. Lightly brush top of each scone with
milk.
9. Bake in a hot oven 220ºC for 10 – 15
minutes or until cooked and golden.
10.Turn out onto a wire rack to cool.
Serve hot or cold, buttered.
CHEESE AND BACON SCONES
40g butter, chopped
2 cups self-raising flour, sifted
1 x 40g packet French onion soup mix
1 cup skim milk
Extra milk, for glazing
3 rashes bacon, rind removed and finely
diced
3
⁄
4
cup finely grated Cheddar cheese
1. Cream butter in mixing bowl using
Speed 4 until soft.
2. Using Speed 1, gradually add the flour,
soup mix and milk alternately until a
soft dough forms. (Stop the mixer and
raise and lower the beaters when
necessary to assist with the mixing).
Do not overmix.
3.Turn dough onto a lightly floured board,
knead lightly and press or roll dough to
form a 20cm round shape.
4. Place scone shape onto a lightly greased
or bake paper lined oven tray and mark
into 8 equal pie-shaped portions.
5. Lightly brush with extra milk and
sprinkle evenly with bacon and cheese.
4. Bake in a hot oven 220ºC for 10-15
minutes or until cooked and golden
brown.
5.Turn out onto a wire rack to cool.
Serve hot or cold, buttered or with soup.
15
BASIC BUTTER CAKE
125g butter, softened
3
⁄
4
cup caster sugar
1
⁄
2
teaspoon vanilla essence
2 x 60g eggs
2 cups self-raising flour
1
⁄
2
cup milk
1 quantity vanilla icing
1. Cream butter and sugar in mixing bowl
on Speed 4 until light and fluffy.
2. Add vanilla then add eggs one at a time
beating well after each addition until
well combined.
3. Using Speed 1, gradually add flour and
milk alternately into creamed mixture,
mix until smooth.
4. Pour mixture into a well greased and
base-lined 23cm loaf pan.
5. Bake in a moderate oven 180ºC for
45 minutes or until cooked and golden
brown.
6.Turn out onto a wire rack to cool.
7.When cold, ice with Vanilla Icing or dust
with icing sugar.
VANILLA ICING
20g butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1-2 tablespoons warm milk
1. Combine butter, icing sugar, vanilla and
milk in mixing bowl on Speed 1.
2. Increase to Speed 4 and mix until
smooth.
3. Use as required
FRUITY TEA CAKE
1 cup mixed fruit medley
3
⁄
4
cup light brown sugar, firmly packed
2 tablespoons butter
1 cup boiling water
2
1
⁄
4
cups self-raising flour
1 teaspoon cinnamon
1
⁄
2
teaspoon mixed spice
2 x 60g eggs
Icing sugar, for dusting
1. Combine the fruit, sugar, butter and
water in mixing bowl and mix well on
Speed 1, cool slightly.
2. Sift flour, cinnamon and mixed spice
together.
3. Using Speed 2, add eggs one at a time
into the fruit mixture then gradually add
spiced flour until well combined.
4. Spoon the mixture into a lightly greased
and base-lined 20cm square or round pan.
5. Bake in a moderate oven 180ºC for 45
minutes or until cooked and golden
brown.
6. Cool for 5 minutes, turn out and cool
on rack.
7.When cold, dust lightly with icing sugar.
