Breville BEM800 manual Wholesome Wholemeal, Wholemeal Pastry, Wholemeal Date Scones

WHOLESOME WHOLEMEAL

WHOLEMEAL PASTRY

1 cup (150g) wholemeal plain flour

1 cup (150g) plain flour

150g butter, chopped

1 egg yolk

1 tablespoon lemon juice

1 tablespoon water

1.Assemble Mixer using scraper beater.

2.Using Folding/Kneading setting, mix flours, butter and egg yolk until combined, about 20 seconds.

3.Gradually add lemon juice and water and mix until a soft dough is formed, about 30 seconds.

4.Turn dough onto lightly floured board and knead lightly to form a smooth ball. Wrap dough in plastic wrap and refrigerate for 20 minutes before using.

WHOLEMEAL DATE SCONES

Makes 12

100g butter, chopped

2 tablespoons honey

1½ cups (225g) wholemeal self raising flour 1½ cups (225g) self raising flour

½teaspoon mixed spice 1 teaspoon cinnamon

¾/ 175ml–1 cup/250ml milk 1 cup chopped dates Extra flour, for kneading Extra milk, for glazing

1.Pre-heat oven to 220ºC. Lightly grease and flour baking tray or lamington pan. Assemble Mixer using scraper beater.

2.Using Creaming/Beating setting, beat butter and honey until light and fluffy, about 2 minutes.

3.Using Folding/Kneading setting, add combined flours and mixed spice ingredients and milk alternately to creamed mixture until a soft dough forms, about 30 seconds.

4.Add dates and mix until just combined, about 15 – 20 seconds. Do not

over mix.

5.Turn dough out onto a lightly floured board and lightly press scone dough out to about 3cm thickness Do not overwork the dough. Cut dough into shapes using a scone cutter or knife. Place scone’s close together on prepared pans. Cut a small cross on top of scone shapes and brush with a little milk.

6.Bake for 12–15 minutes or until cooked and golden brown.

7.Remove from tray or pan and cool slightly on a wire rack. Serve warm. Replace dates with dried sultanas, chopped raisins, apricots or figs.

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