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RECIPES
METHOd
1. Assemble food processor using
the dough blade or you can use the
quad blade.
2. Place flour, salt and butter into the
processing bowl. Process until butter is
absorbed into flour.
3. With the motor running, slowly add
sufficient milk through the small feed
chute until dough forms into a ball. Do
not over process.
4. Remove dough ball and lightly
knead on a lightly flour dusted surface.
Press dough out gently with hands to
about 2cm thickness.
5. Using a 4cm scone cutter, dip
cutting edge into the extra flour and
cut 12 scone shapes from the dough. If
desired re-knead left-over dough, press
out and cut extra scone shapes.
6. Place scone shapes close together
in a lightly greased 28cm x 18cm
lamington pan and lightly brush tops
with a little of the extra milk.
7. Bake scones in a preheated oven at
250°C for 12–15 minutes or until cooked
and golden brown.
8. Place scones onto a cooling rack
and cover with a clean tea towel.
Serve warm with jam and whipped cream.
variation - Pumpkin Scones:
In Step 3 substitute ½ cup milk with ½
cup mashed pumpkin.
NOTE
The quantity of milk may vary due to
different types of flour.
HOT CROSS BUNSBUTTERCAKE
Makes 8–12 serves
INGREdIENTS
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
½ cup/125ml cup milk
2 cups/300g self-raising flour
METHOd
1. Assemble the food processor using the
quad blade.
2. Place butter, sugar and vanilla into
processing bowl. Process until
well creamed.
3. While motor is running, add eggs one at
a time down the feed chute, mixing well
after each addition.
4. Place milk and flour into the processing
bowl and process using PULSE button
until well mixed. Do not over process.
5. Pour mixture into two greased and
lined 18cm sandwich pans or one
28cm x 18cm lamington pan. Bake in
a preheated oven at 180°C for 25–30
minutes or until cooked when tested.
variations - In Step 2 add to the creamed
butter and sugar:
Lemon: 1 tablespoon grated lemon zest
Chocolate: 1½ tablespoons cocoa powder
Coffee: 1 tablespoon coffee powder
SCONES
Makes 12–16 serves
INGREdIENTS
2 cups/300g self-raising flour, sifted
Pinch of salt
2 tablespoons butter
¾-1 cup milk
½ cup/75g self-raising flour, extra
Extra milk, for brushing