Kambrook KHM10 manual Sweet Pastry, Plain Scones

Sweet Pastry

125g butter, chopped

2 tablespoons caster sugar

1 x 60g egg, separated

¼cup custard powder

¼cup cornflour

¾cup plain flour

¾cup self-raising flour

2 tablespoons lemon juice

1 tablespoon iced water

1.Cream butter and sugar in mixing bowl using Speeed 3 until smooth, then gradually add egg until well combined.

2.Using Speeed 1 gradually add custard powder and flours. Add combined lemon juice and water until a soft dough forms.

3.Knead dough lightly on a lightly floured bench, wrap in plastic wrap and refrigerate until firm.

4.Use as required.

Plain Scones

Makes 12

50g butter

2 cups self-raising flour

¼teaspoon salt

1 cup milk

Extra milk, for glaze

1.Cream butter in mixing bowl using Speeed 4 until soft.

2.Sift flour and salt together.

3.Using Speeed 1,gradually add the 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.

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

5.Cut scone shapes in dough by using a sharp edged scone cutter or knife dipped in flour. For straight-sided well risen scones, cut straight down with the scone cutter, do not twist.

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 10 – 15 minutes or until cooked and golden.

9.Turn out onto a wire rack to cool.

10.Serve hot or cold, with butter and jam.

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KHM10_IB_FA.indd 15 11/02/10 9:32 AM