Table of Contents
Advertisement
These scones are amongst the best! Tip: When using a biscuit cutter on scone dough, do not
twist it or your scones will not rise evenly. Just press straight down and lift straight up,
shaking cutter to loosen dough if necessary. Lovely with strawberry jam and whipped
cream.
450g organic plain or strong white flour
3 tsp baking powder
120g butter or margarine made with olive oil, e.g. Bertolli
50g sugar for sweet scones or 1/2 tsp salt for savoury scones
250g milk
1.
Pre-heat the oven to 230 .
2. Knead all the ingredients 20 seconds/Dough Setting.
3. Scrape down the sides of the bowl then knead again 10seconds/Dough Setting.
4. Turn the bowl upside down on a floured surface and release the blades to allow the
dough to drop out. Pull dough carefully off the blades. Pat the dough gently into a
round shape about 1.5cm thick and cut into triangular pieces or cut rounds with a
biscuit cutter, then arrange on a baking tray lined with baking paper.
5. Bake for 10 to 15 minutes until lightly golden. Serve warm or cool, ideally on the day
they are made.
Variations: Try adding a handful of raisins, sultanas, currants or mixed dried fruits.
More ideas: grate some cheddar cheese into the flour before kneading; Cheese and sun-
dried tomatoes; Herbs; Cheese and dates; Blue Cheese and apricots; Cheese and apple;
Parmesan.
If you make these for a bar-b-que or dinner party, your friends will be amazed. They are light
and delicious. Make 12 large burger buns or 12 finger rolls or 20 milk rolls.
650g strong white bread flour
1 level Tbsp salt (yes, this is the correct amount)
2tsp caster sugar
50g unsalted butter, diced
1 sachet instant yeast or 30g fresh yeast
400g milk plus 3 Tbsp extra to glaze
1 large egg
Sesame seeds to sprinkle – optional
Salt to glaze
Greased baking sheets
1.
Mix the flour, salt, yeast and sugar 5 seconds/Speed 10. Add the butter and Turbo
pulse a few times until the mixture looks like breadcrumbs.
2. Lightly beat the egg in a jug and add the 400g milk. With the blades running at
Speed 3, add the liquid slowly through the hole in the lid to form a soft but not sticky
dough. If the dough feels sticky add a little more flour; if there are dry crumbs in the
bowl add a little more milk.
3. Knead 3 minutes/Dough Setting until silky and pliable. Put dough into an oiled bowl,
cover with clingfilm or a tea towel and leave to rise in a warm place until doubled in
℃
78
Advertisement
Table of Contents
