11
Scones
2 cups (500 ml)
self-rising flour
1-1/2 tbsp. (23 ml)
castor sugar
½ tsp (3 ml)
salt
4 oz. (114g)
cold butter (diced to ¾” (2 cm) cubes
1 egg
1/2 cup (125 ml)
milk
1. Combine the dry ingredients with the cold butter. Use the Masha to cut
the butter into the flour mixture.
2. Mix the egg and milk together and add to dry ingredients by cutting in
with a knife - making a rather wet dough mix.
3. Dust the counter with flour. Empty mixture and knead very lightly to
combine.
4. Spread dough to approximately 1” (2.5cm) thick. Use a cookie cutter or
glass to cut circles.
5. Place on a baking tray so circles are touching.
6. Place in a preheated 450°F (240°C) oven, then turn to 350°F (180°C) and
cook for 10-15 minutes or until golden.
7. Serve with your favourite jam and cream.
SHORTBREAD COOKIES
½ cup (125 ml)
icing sugar
2 cups (500 ml)
flour
¼ tsp. (1.5 ml)
salt
1 tsp (5 ml)
baking powder
1 cup (250 ml)
butter, room temperature
1. Preheat oven to 375°F (190°C).
2. Combine all dry ingredients and mix together in a medium size bowl.
Add butter and process with the Masha until mixed. Check the mixture
by hand. It should be moist enough to stay together.
Booklet_PM1324_Eng_Masha 10/30/12 4:21 PM Page 11
