15
Scones
Makes 12 scones
3½ cups self-raising flour, sifted
300ml pure cream
375ml lemonade
20ml milk
1. Preheat a fan forced oven to 180°C.
2. Pla ce the flour, cream and lem onade
into the mixer bowl with th e beaters
and mix until just c ombined.
3. Turn ou t onto a lightly floured sur face
and divide into 12 dough ba lls.
4. Li ne an oven tray with bakin g paper
and place the doug h balls evenly on
the tray. Brush the doug h balls with
milk and cook for 12 minutes .
5. Se rve with lemon curd or ja m
and cream.
Fruit and Nut Buns
Makes 12 buns
205ml water, luke warm
25ml olive oil
1 teaspoon salt
1½ tablespoons sugar
265g wholemeal flour
60g white flour
1 tablespoon milk powder
1½ teaspoons yeast
½ teaspoon cinnamon, ground
½ teaspoon all spice, ground
¼ cup walnuts, chopped
¼ cup dried cranberries
60g butter, melted
½ cup brown sugar
1. Place the water, oil, salt, sugar, flours,
milk and yeast into th e mixing bowl
with the dough hook s and knead
mixture for 3 minute s. Shape into a ball
and place in a large cl ean glass bowl.
Brush with a lit tle water and cover with
a damp tea towel. Place in a warm ,
draught-free place to p rove for 1½
hours or until doub led in size.
2. Preh eat a fan forced oven to 180°C.
3. Pla ce dough ball back i nto the mixing
bowl and add the cinn amon, all
spice, walnuts and cranberries. Knead
for a further 2 minu tes.
4. Cut t he dough ball into 12 even sized
portions and s hape into balls. Pla ce
onto a baking tray with ba king paper,
roughly 3cm apar t.
5. Br ush the rolls with b utter and then
sprinkle with s ugar. Cook for 25
minutes. Allow to cool u ntil warm and
serve with butter.