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RECIPES
PLAIN SCONES
INGREDIENTS
2 tablespoons butter
2 cups/300g self-rising flour, sifted
1 cup/250ml skim milk
Pinch of salt
Extra self-rising flour, for kneading
Extra milk, for glazing
METHOD
1. Using the beater attachments, select
speed 2 and cream butter until soft.
2. Add half the flour and mix well on
speed 2.
3. Add remaining flour, salt then gradually
add milk. Mix to form soft dough on
speed 2. Do not over mix.
4. Raise and lower beaters throughout
mixing to assist in combining the mixture.
5. Turn dough onto a lightly floured board
and knead lightly.
6. Cut into desired shapes and place close
together on a lightly greased baking
tray. Brush scone tops lightly with a little
extra milk.
7. Bake in a hot oven 425°F (220°C) for 10-
15 minutes or until golden.
PUMPKIN SCONES
INGREDIENTS
4 tablespoons butter
2 tablespoons sugar
1 egg, lightly beaten
1 cup/250g mashed, cooked pumpkin, well
drained
¼ cup/60ml milk
2 cups/300g self-rising flour, sifted
Pinch of salt
1 teaspoon ground cinnamon
Extra self-rising flour, for kneading
Extra milk, for glazing
METHOD
1. Using the beater attachments, select
speed 2 and cream butter until soft.
2. Increase to speed 3 and gradually add
sugar and egg until just combined.
3. Add pumpkin, reduce to speed 2, add
milk, flour and spices alternately. Do not
over mix.
4. Raise and lower beaters throughout
mixing to assist in combining the
mixture.
5. Turn dough onto a lightly floured board
and knead lightly.
6. Cut into desired shapes and place close
together on a lightly greased baking
tray. Brush scone tops lightly with a little
extra milk.
7. Bake in a hot oven 425°F (220°C) for 10-
15 minutes or until golden.
BHM500XL_IB_A10.indd 20 17/09/10 11:07 AM