Breville Handy Mix & Store LHM150 Instruction Book page 18

Lemonade Scones
Makes 10 scones
2 ½ cups self-raising flour, sifted
⁄ cup caster sugar
1
3
⁄ tsp salt
2
3
⁄ cup thickened cream
2
3
⁄ cup lemonade
2
3
1 ¼ tbsp milk
Jam, to serve
Cream, to serve
1. Preheat oven to 220ºC. Lightly grease a
baking tray.
2. Place all ingredients into a large bowl. Using
the hand mixer with beater attachments, mix
on speed 2 to form soft dough. Turn out onto a
lightly floured workbench and knead lightly until
combined.
3. Press the dough with your hands to a thickness
of about 2cm. Use a 6cm round cutter to cut out
10 scones. Place scones on baking tray and brush
with milk.
4. Bake for 10-15 minutes or until lightly browned.
Serve warm with fresh jam and cream.
Butter Cake
Makes 20cm round cake
125g butter chopped, at room temperature
⁄ cup caster sugar
3
4
1 tsp vanilla essence
2 eggs
2 cups self-raising flour, sifted
2⁄3 cup milk
Icing
2 cups icing sugar
15g butter
1-2 tbsp hot water
1 tsp vanilla extract
1. Preheat oven to 180°C. Lightly grease a deep,
20cm round cake tin. Line base with
baking paper.
2. Using the hand mixer with the beater attachment
beat butter, sugar and vanilla together on speed 3
in a large bowl, until pale and creamy.
3. Add eggs one at a time, beating well after each
addition, scraping down sides of bowl.
4. Alternate lightly folding flour and milk into
creamed mixture, using the hand mixer on
speed 2.
5. Spoon mixture into prepared tin and spread
evenly. Bake for 40-45 minutes, or until cooked,
use a wooden skewer to test. Cool in pan for 5
minutes, before turning onto a wire rack to cool
completely.
6. Vanilla Icing: Sift icing sugar into a bowl. Add
butter, water and vanilla. Beat well with a hand
mixer and the beaters on speed 3, once the
ingredients have combined, increase speed
and mix until a smooth spreadable consistency.
Spread over cooled cake.
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