Catler FP 8010 - Manual (Page 61)

R26
SCONES
Makes 12-16 serves
INGREDIENTS
2 cups/300g self-raising fl our, sifted
Pinch of salt
2 tablespoons butter
3 /
4
-1 cup milk
1 /
2
cup/75g self-raising fl our, extra
Extra milk, for brushing
METHOD
1. Assemble food processor using the
dough blade or you can use the quad
blade.
2. Place fl our, salt and butter into the
processing bowl. Process until butter
is absorbed into fl our.
3. With the motor running, slowly add
suffi 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 fl 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 fl 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
diff erent types of fl our.
RECIPES