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RECIPES
CHEESE AND BACON SCONES
INGREDIENTS
3 tablespoons butter
2 cups/300g self-rising flour, sifted
1 cup/250ml skim milk
3 tablespoons French Onion soup mix
Extra self-rising flour, for kneading
3 rashes bacon, cooked, finely diced
¾ cup finely grated cheddar cheese
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, soup mix 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. Press or roll out to form an 8 inch
(20cm) round. Place on a lightly greased
baking tray. Mark into 8 equal portions.
7. Sprinkle evenly with bacon and cheese.
8. Bake in a hot oven 425°F (220°C) for
10-15 minutes or until golden.
FRUITY TEA CAKES
INGREDIENTS
1 cup mixed fruit medley
¾ cup light brown sugar, firmly packed
2 tablespoons butter
1 cup/250ml boiling water
2 eggs
2¼ cups/337g self-rising flour, sifted
1 teaspoon ground cinnamon
½ teaspoon ground mixed spice
Icing sugar, for dusting
METHOD
1. Combine the fruit, sugar, butter and
water in a mixing bowl. Using the beater
attachments, select speed 1 and mix well,
cool slightly.
2. Select speed 3 and gradually add eggs,
flour and spices into fruit mixture. Mix
until well combined.
3. Spread the mixture into a greased and
lightly floured 8 inch (20cm) loaf pan.
4. Bake in a moderate oven 350ºF (180ºC)
for 45 minutes or until cooked and
golden brown.
5. Cool in pan for 5 minutes, turn out and
cool on rack.
Dust lightly with icing sugar
BHM500XL_IB_A10.indd 21 17/09/10 11:07 AM