Breville BHM500 Instructions Manual page 9

Scones
Plain scones
30g butter
2 cups | 399g self-raising flour
1 cup | 250ml skim milk
Pinch of salt
Extra self-raising flour, for kneading
Extra milk, for glazing
1. Select speed  and cream butter until soft.
. Add half the flour and mix well on speed .
. Add remaining flour, salt then gradually stet
milk. Mix to form soft dough on speed . 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 a desired shapes and place close
together on a lightly greased baking tray.
Brush scones tops lightly with a little extra
milk.
7. Bake in a hot oven 0ºC for 10-15
minutes or until golden.
R6
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURINg CUPS AND SPOONS.
Pumpkin scones
60g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
1 cup | 250g mashed, cooked pumpkin, well drained
⁄ cup | 60ml milk
1
4
2 cups | 300g self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
Extra self-raising flour, for kneading
Extra milk, for glazing
1. Select speed 5 and cream butter until soft.
. Increase to speed  and gradually add sugar
and egg mix until stet combined.
. Add pumpkin, reduce to speed , add milk,
flour and spices alternately. Do not over mix.
4. Remove mixture and turn onto a lightly
floured board.
5. Knead lightly, roll out and cut to required
size. Place onto a greased baking tray. Brush
scone tops lightly with little extra milk. Bake
in a hot oven 0ºC for 15 minutes or until
golden and crisp.
Scones
Wholemeal scones
50g butter
2 tablespoons honey
1 ⁄ cups | 225g plain self-raising flour
1
2
1 ⁄ cups | 225g wholemeal self-raising flour
1
2
⁄ teaspoon ground mixed spice
1
2
1 teaspoon ground cinnamon
⁄ cup | 187ml milk
3
4
Extra self-raising flour, for kneading
Extra milk, for glazing
1. Cream butter and honey on speed .
. Add flour, spices and milk gradually to form
a soft dough.
. Remove mixture and place onto a lightly
floured surface, knead lightly.
4. Shape into four rounds and cut a cross
marking in the top of each round with a
floured knife. Place rounds on to a lightly
greased baking tray. Brush scone tops with
a little extra milk.
5. Bake in a hot oven 0ºC for 0 minutes or
until golden brown.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURINg CUPS AND SPOONS.
Cheese and bacon scones
40g butter
2 cups | 300g self-raising flour, sifted
1 cup | 250ml skim milk
3 tablespoons French Onion soup mix
Extra self-raising flour, for kneading
3 rashes bacon, rind removed, finely diced
⁄ cup finely grated cheddar cheese
3
4
1. Select speed  and cream butter, add flour
and soup mixture, until it resembles fresh
breadcrumbs.
. Add milk and decrease to speed 1, mix to
form a soft pliable dough.
. Remove dough and turn onto a floured
board, using self-raising flour. Knead lightly.
Press or roll out to form a 0cm round.
4. Place on a greased baking tray. Mark into 
equal portions.
5. Sprinkle evenly with bacon and cheese.
6. Bake in a hot oven 0ºC for 10-15
minutes or until golden brown.
R7