PUMPKIN SCONES
Makes 12
60g butter
2 tablespoons sugar
1 x 60 egg
1 cup mashed, cooked pumpkin, well drained, cooled
2 cups
1 teaspoon cinnamon
1⁄4 teaspoon salt
1⁄4 cup milk
1.Cream butter in mixing bowl using Speed 3 until soft.
2.Using Speed 1, add sugar and egg, mix until well combined, then gradually add pumpkin.
3.Sift flour, cinnamon and salt together.
4.Using Speed 1, gradually add the spiced flour and milk alternately until a soft dough forms. (Stop the mixer and raise and lower the beaters when necessary to assist with the mixing). Do not overmix.
5.Turn dough onto a lightly floured board, knead lightly and press or roll dough to desired thickness.
6.Cut scone shapes in dough by using a sharp edged scone cutter or knife dipped in flour. For
7.Place scones close together onto a lightly greased or bake paper lined lamington pan or oven tray.
8.Lightly brush top of each scone with milk.
9.Bake in a hot oven 220ºC for 10 – 15 minutes or until cooked and golden.
10.Turn out onto a wire rack to cool. Serve hot or cold, buttered.
CHEESE AND BACON SCONES
40g butter, chopped
2 cups
1 x 40g packet French onion soup mix
1 cup skim milk
Extra milk, for glazing
3 rashes bacon, rind removed and finely diced
3⁄4 cup finely grated Cheddar cheese
1.Cream butter in mixing bowl using Speed 4 until soft.
2.Using Speed 1, gradually add the flour, soup mix and milk alternately until a soft dough forms. (Stop the mixer and raise and lower the beaters when necessary to assist with the mixing). Do not overmix.
3.Turn dough onto a lightly floured board, knead lightly and press or roll dough to form a 20cm round shape.
4.Place scone shape onto a lightly greased or bake paper lined oven tray and mark into 8 equal
5.Lightly brush with extra milk and sprinkle evenly with bacon and cheese.
4.Bake in a hot oven 220ºC for
5.Turn out onto a wire rack to cool. Serve hot or cold, buttered or with soup.
BASIC BUTTER CAKE
125g butter, softened
3⁄4 cup caster sugar
1⁄2 teaspoon vanilla essence
2 x 60g eggs
2 cups
1⁄2 cup milk
1 quantity vanilla icing
1.Cream butter and sugar in mixing bowl on Speed 4 until light and fluffy.
2.Add vanilla then add eggs one at a time beating well after each addition until well combined.
3.Using Speed 1, gradually add flour and milk alternately into creamed mixture, mix until smooth.
4.Pour mixture into a well greased and
5.Bake in a moderate oven 180ºC for
45 minutes or until cooked and golden brown.
6.Turn out onto a wire rack to cool.
7.When cold, ice with Vanilla Icing or dust with icing sugar.
VANILLA ICING
20g butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1.Combine butter, icing sugar, vanilla and milk in mixing bowl on Speed 1.
2.Increase to Speed 4 and mix until smooth.
3.Use as required
FRUITY TEA CAKE
1 cup mixed fruit medley
3⁄4 cup light brown sugar, firmly packed
2 tablespoons butter
1 cup boiling water
21⁄4 cups
1 teaspoon cinnamon
1⁄2 teaspoon mixed spice
2 x 60g eggs
Icing sugar, for dusting
1.Combine the fruit, sugar, butter and water in mixing bowl and mix well on Speed 1, cool slightly.
2.Sift flour, cinnamon and mixed spice together.
3.Using Speed 2, add eggs one at a time into the fruit mixture then gradually add spiced flour until well combined.
4.Spoon the mixture into a lightly greased and
5.Bake in a moderate oven 180ºC for 45 minutes or until cooked and golden brown.
6.Cool for 5 minutes, turn out and cool on rack.
7.When cold, dust lightly with icing sugar.
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