Page 33 - Kenwood Cook Book

Scones

Plain Scones

USING ‘K’ BEATER Place flour and salt in the bowl, add the
8 oz plain flour fat and mix on minimum speed until the
pinch salt fat is broken up. Increase to speed 3
1 level tsp bicarbonate of until the fat is evenly distributed. Add the
soda sugar and mix in thoroughly.
2 level tsp cream of tartar Reduce the speed to minimum, adding
1-2 oz butter the egg then the milk a little at a time
water to mix until a soft pliable dough is formed.
milk or egg for glazing Turn on to a lightly floured board and
knead lightly until smooth. Roll out to 1”
/2 cm thickness and then cut out with a
2” /5 cm cutter. Transfer to a lightly
greased baking tray.
Brush the tops with milk.
Bake towards the top of a hot oven
(220 °C/425 °F/Mk 7) for 10 to 15
minutes.

Sultana Scones

USING ‘K’ BEATER Sieve the dry ingredients into the mixing
8 oz plain flour bowl, add fat, and rub in to breadcrumb
pinch salt consistency. Add the fruit and mix with
1 level tsp bicarbonate of the milk to a soft dough. Cook as for
soda plain scones.
2 level tsp cream of tartar
2 oz butter
milk to mix
1 oz sugar
2 oz sultanas

Fruit Scones

USING ‘K’ BEATER Mix and bake as for plain scones adding
8 oz plain flour fruit after rubbing in fat and before milk.
¼ tsp salt
½ tsp bicarbonate of soda
1 tsp cream of tartar
2 oz butter
milk to mix (approx. ¼ pt)
1 oz sugar
2 oz dried fruit (sultanas,
currants, rasins or
chopped dates)

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