AuthorNor Rasyidah HaminudinCategoryDessertsDifficultyIntermediate- Preheat the oven to 220°C. Line a large rectangular tray with greaseproof paper and set-asides.
- Place the flour, salt, baking powder, butter, caster sugar, milk and lemon juice in the mixing jar.
Settings: Timer: 35 Seconds / Speed: 3
- Transfer the mixture onto a lightly floured surface and roll out without working the dough too much to about 3-4cm thickness.
- Using a 4-5cm round cookie cutter dipped in flour to cut out the scones. Place each on the prepared tray.
- Beat the egg in a small bowl with a fork and, using a pastry brush, glaze each scone.
- Then bake for 10-15 Minutes (depends on your oven) until risen and golden brown.
- Remove and leave to cool a little before serving.
6 servings
- Amount per serving
- Calories359
- % Daily Value *
- Total Fat 13.2g17%
- Saturated Fat 7.8g39%
- Cholesterol 63mg21%
- Sodium 155mg7%
- Total Carbohydrate 52.2g19%
- Dietary Fiber 1.6g6%
- Total Sugars 6.7g
- Protein 8.2g
- Calcium 12mg1%
- Iron 17mg95%
- Potassium 376mg8%
- Vitamin D 54mcg270%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Preheat the oven to 220°C. Line a large rectangular tray with greaseproof paper and set-asides.
- Place the flour, salt, baking powder, butter, caster sugar, milk and lemon juice in the mixing jar.
Settings: Timer: 35 Seconds / Speed: 3
- Transfer the mixture onto a lightly floured surface and roll out without working the dough too much to about 3-4cm thickness.
- Using a 4-5cm round cookie cutter dipped in flour to cut out the scones. Place each on the prepared tray.
- Beat the egg in a small bowl with a fork and, using a pastry brush, glaze each scone.
- Then bake for 10-15 Minutes (depends on your oven) until risen and golden brown.
- Remove and leave to cool a little before serving.