Specifications

R26
SCONES
Makes 12-16 serves
INGREDIENTS
2 cups/300g self-raising  our, sifted
Pinch of salt
2 tablespoons butter
3
/
4
-1 cup milk
1
/
2
cup/75g self-raising  our, extra
Extra milk, for brushing
METHOD
1. Assemble food processor using the
dough blade or you can use the quad
blade.
2. Place  our, salt and butter into the
processing bowl. Process until butter
is absorbed into  our.
3. With the motor running, slowly add
su cient milk through the small feed
chute until dough forms into a ball.
Do not over process.
4. Remove dough ball and lightly knead on
a lightly  our dusted surface.
Press dough out gently with hands to
about 2cm thickness.
5. Using a 4cm scone cutter, dip cutting
edge into the extra  our and cut 12 scone
shapes from the dough. If desired
re-knead left-over dough, press out and
cut extra scone shapes.
6. Place scone shapes close together in
a lightly greased 28cm × 18cm lamington
pan and lightly brush tops with a little of
the extra milk.
7. Bake scones in a preheated oven at 250°C
for 12-15 minutes or until cooked and
golden brown.
8. Place scones onto a cooling rack and
cover with a clean tea towel.
Serve warm with jam and whipped cream.
Variation - Pumpkin Scones:
In Step 3 substitute
1
/
2
cup milk with
1
/
2
cup mashed pumpkin.
NOTE:
The quantity of milk may vary due to
di erent types of  our.
RECIPES