15
Sweet Pastry
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
¼ cup custard powder
¼ cup cor
nflour
¾ cup plain flour
¾ cup self-raising flour
2 tablespoons lemon juice
1 tablespoon iced water
1.
Cream butter and sugar in mixing
bowl using Speed 3 until smooth, then
gradually add egg until well combined.
2.
Using Speed 1 gradually add custard
powder and flours. Add combined
lemon juice and water until a soft
dough forms.
3.
Knead dough lightly on a lightly
floured bench, wrap in plastic wrap
and refrigerate until firm.
4.
Use as required.
Plain Scones
Makes 12
50g butter
2 cups self-raising flour
¼ teaspoon salt
1 cup milk
Extra milk, for glaze
1.
Cream butter in mixing bowl using
Speed 4 until soft.
2.
Sift flour and salt together.
3.
Using Speed 1,gradually add the 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.
4.
Turn dough onto a lightly floured
board, knead lightly and press or roll
dough to desired thickness.
5.
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.
6.
Place scones close together onto a
lightly greased or bake paper lined
lamington pan or oven tray.
7.
Lightly brush top of each scone
with milk.
8.
Bake in a hot oven 220ºC for 10 – 15
minutes or until cooked and golden.
9.
Turn out onto a wire rack to cool.
10.
Serve hot or cold, with butter and jam.
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