15
Sweet Pastry
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
¼ cup custard powder
¼ cup cornflour
¾ cup plain flour
¾ cup self-raising flour
2 tablespoons lemon juice
1 tablespoon iced water
1. Cream butter and sugar in mixing
bowl using Speed 3 until smooth, then
gradually add egg until well combined.
2. Us ing Speed 1 gradual ly add custard
powder and flours. Add co mbined
lemon juice and water u ntil a soft
dough forms.
3. Kn ead dough lightly on a l ightly
floured bench, wrap in p lastic wrap
and refrigerate until fi rm.
4. Us e as required.
Plain Scones
Makes 12
50g butter
2 cups self-raising flour
¼ teaspoon salt
1 cup milk
Extra milk, for glaze
1. Crea m butter in mixing bow l using
Speed 4 until soft.
2. Si ft flour and salt tog ether.
3. Us ing Speed 1,gradually ad d the flour
and milk alternate ly until a soft dough
forms. (Stop the mixe r and raise and
lower the beaters when n ecessary to
assist with th e mixing). Do not overmix .
4. Turn d ough onto a lightly floured
board, knead light ly and press or roll
dough to desired thi ckness.
5. Cut s cone shapes in doug h by using
a sharp edged scon e cutter or knife
dipped in flour. For stra ight-sided well
risen scones, cut s traight down with
the scone cutter, do not t wist.
6. Pla ce scones close togeth er onto a
lightly greased or b ake paper lined
lamington pan or oven t ray.
7. Li ghtly brush top of each s cone
with milk.
8. Ba ke in a hot oven 220ºC for 10 – 15
minutes or until cooke d and golden.
9. Turn ou t onto a wire rack to cool.
10. Serve hot or cold, with butte r and jam.
KHM10_IB_FA.indd 15 11/02/10 9:32 AM