Breville BEM200 manual Wholemeal Scones, Cheese and Bacon Scones

Scones

WHOLEMEAL SCONES

Makes 8

50g butter chopped

2 tablespoons honey

1½ cups self raising flour

½cups wholemeal self raising flour

½teaspoon mixed spice

1 teaspoon cinnamon ¾ cup milk

Extra milk, for glazing

1.Cream butter and honey in the small mixing bowl using Speed 7 until soft

2.Sift flours, mixed spice and cinnamon together.

3.Using Speed 2, 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 over mix.

4.Turn dough onto a lightly floured board, knead lightly and press or roll dough to desired thickness.

5.Cut dough into eight round scone shapes using a sharp edged knife dipped in flour. Cut a cross marking on the top of each scone.

6.Place scones close together onto a lightly greased or bake paper lined lamington pan or oven tray.

7.Lightly brush top of each scone with milk.

8.Bake in a hot oven 220ºC for 15-20 minutes or until cooked.

9.Turn out onto a wire rack to cool.

Serve hot or cold, with honey.

CHEESE AND BACON SCONES

40g butter, chopped

2 cups self raising flour, sifted

1 x 40g pkt French onion soup mix

1 cup/250ml skim milk Extra milk, for glazing

3 rashers bacon, rind removed finely diced ¾ cup finely grated Cheddar cheese

1.Cream butter in the small mixing bowl on Speed 7 until soft.

2.Using Speed 2, 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 over mix.

3.Turn dough onto a lightly greased or bake paper lined oven tray and mark into 8 equal pie-shaped portions.

4.Bake in a hot oven 220ºC for 15-20 minutes or until cooked.

5.Turn out onto a wire rack to cool.

Serve hot or cold, buttered or with soup.

R11