Scones
Makes 12-16 serves
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
Assemble ikon™ Food Processor using the Dough blade.
Place flour, salt and butter into the processing bowl. Process until butter is absorbed into flour.
With the motor running, slowly add sufficient milk through the food chute until dough forms into a
ball. Do not over process.
Remove dough ball and lightly knead on a lightly flour dusted surface. Press dough out gently
with hands to about 2cm thickness.
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.
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.
Bake scones in a preheated oven at 250ºC for 12-15 minutes or until cooked and golden brown.
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.
The quantity of milk may vary due to different types of flour.
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Sweet treats continued
