18
Heading
Scones
Makes: 12
Preparation: 15 minutes
Cooking: 12 minutes per batch
2 cups self-raising flour
1 teaspoon icing sugar mixture
40g cold butter, cubed
300ml buttermilk or milk
1. Preheat cupcake maker until ready light
goes on.
2. Combine flour and sugar in a bowl. Use
your finger tips to rub in butter until
mixture resembles breadcrumbs. Add milk
and use a round-bladed knife in a cutting
motion to quickly mix until a soft dough
forms. Turn out onto a lightly floured
surface and lightly knead. Roll out to about
a 3cm thickness. Use a round 5cm pastry
cutter to cut scones from dough.
3. Place 6 rounds into the cupcake maker.
Close lid and cook for 6 minutes then
open lid and using a heat proof spatula
turn scones over and cook for a further 6
minutes. Carefully remove scones from
cupcake maker using a heatproof spatula
onto a wire rack. Repeat with remaining
scones.
4. Serve warm with jam and cream.
Recipes continued
