I found this recipe at taste.com.au and gave it a try.
Ingredients 3 cups self-raising flour
80g butter, cubed
1 to 1 1/4 cups milk
jam and whipped cream, to serve
Method Preheat oven to 200 degrees C. Use baking paper on a flat baking tray.
Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles
breadcrumbs.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until
mixture forms a soft dough, adding more milk if required.
(I needed a little more).
Turn onto a lightly floured surface. Knead gently until smooth.
(Don't over do it).
Pat dough into a 2cm thick round. Using a 5cm (diameter) round cutter,
cut out 12 rounds. (I used a plastic cup and ended up with 9 bigger ones).
Place scones onto prepared baking tray.
Bake for 20 to 25 minutes or until golden and well risen.
(Mine only took 20 mins).
Transfer to a wire rack. Serve warm with jam and cream.
These were a big hit with the family, so they are worth a try.
2. Lemonade Scones
I found this lemonade scone recipe on the exclusively food web site.
Ingredients 325 gm self-raising flour
167 ml cold lemonade
167 ml thickened cream
Method Preheat oven to 225 degrees (205 degrees fan-forced).
Line a baking tray with baking paper.
Sift flour into a large bowl. Combing lemonade and cream in another bowl
then add to the flour and gently fold ingredients together until just combined
(don't over do it).
The dough should be fairly soft and sticky.
Place dough on a lightly floured board and form into a round and press out
to about 3.5cm thickness.
Cut scones using a 5cm diameter cutter. ( again I used my plastic cup).
Make as many as you have dough. (I made 9 the recipe says about 12 - 14).
Place scones close together on the tray, so they are just touching.
Bake for about 12-15 minutes.
Eat warm is always best, with jam and whipped cream.
I found this lemonade scone recipe on the exclusively food web site.
Ingredients 325 gm self-raising flour
167 ml cold lemonade
167 ml thickened cream
Method Preheat oven to 225 degrees (205 degrees fan-forced).
Line a baking tray with baking paper.
Sift flour into a large bowl. Combing lemonade and cream in another bowl
then add to the flour and gently fold ingredients together until just combined
(don't over do it).
The dough should be fairly soft and sticky.
Place dough on a lightly floured board and form into a round and press out
to about 3.5cm thickness.
Cut scones using a 5cm diameter cutter. ( again I used my plastic cup).
Make as many as you have dough. (I made 9 the recipe says about 12 - 14).
Place scones close together on the tray, so they are just touching.
Bake for about 12-15 minutes.
Eat warm is always best, with jam and whipped cream.
These are definitely worth making if you have a thermomix.
The recipe is in the "Everyday Cooking" book that comes with your machine,
featured on page 122.
I made these to compare with the basic scone recipe and the family
consensus was the buttermilk scones were lighter.
Both were just as tasty and a must to serve straight out of the oven.
There is caster sugar in these ones also buttermilk and not everyone has
this handy in the fridge.
4. Banana and Apricot Muffins - Thermomix
This is adapted from a thermomix recipe. Everyday cook book page 123.
310g self raising flour 180g milk 150g raw sugar 2 eggs 60g light olive oil 1/2 tsp baking powder
3 bananas ( I cut 10 slices and saved for top of muffins) about 10 glazed apricots (again I saved a few slices for each muffin).
Pre-heat oven to 180 degrees C.
Place all ingredients (except apricots) in the TM bowl and mix for 40 seconds on speed 4-5. Then add the sliced apricot pieces and mix for 10 seconds on speed 1.
Spoon into Multix cafe collection wraps (recently came across these at Woolies) that are in your muffin tray. Decorate with the slice of banana and a slice of glazed apricot.
Bake in pre-heated oven for 20-25 minutes. I made 10 large muffins and they took 25 minutes.
These are scrummy served hot with a green tea or coffee.
5. Dates Stuffed with Lemon Cream Cheese
20 Medjool dates 200gm quark or cream cheese 2 tbspn brown sugar zest of 1 lemon.
Mix quark, sugar and lemon zest.
Split the dates lengthwise to remove seed and stuff in the quark mixture.
Keep in the fridge until ready to serve. Enjoy.
