Yields8 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins
INGREDIENTS :
(A) Dry ingredients
250gall-purpose-flour
40gsugar
¼tspsalt
1tbspbaking powder
45gcold butter, cut into cube
1tspvanilla extract
125graisin, cranberries or dates pitted and chopped (option)
(B) Wet ingredients
90mlbuttermilk (substitute by 90 ml warm milk + 1 tsp lemon juice)
1egg (1 egg approx. 55-60g)
Egg Wash
1egg yolk
COOKING METHODS :
1
- Place all the dry ingredients into mixing jar to mix.
Settings: Timer: 35 Seconds / Speed: 5
2
- Place all the wet ingredients into mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
3
- Transfer the mixture onto a lightly floured surface and combine the dough without working the dough too much.
- Wrap the dough with cling film and chill in the refrigerator for 15 minutes
4
- Preheat the oven to 180°C. Line a large rectangular tray with greaseproof paper and set asides.
- Transfer the mixture onto a lightly floured surface and use a rolling pin to roll out to about 2 cm thickness.
- Using a 4 cm - 5 cm round cookie cutter dipped in flour to cut out the scones. Place each on the prepared tray.
5
- Beat the egg york in a small bowl with a fork and, using a pastry brush, glaze each scone.
6
- Then bake in the oven at 180°C. for 15-20 Minutes (depends on your oven) until risen and golden brown.
7
- Remove and leave to cool a little.
- Place a small amount of jam and butter or whipped cream then jam onto each half of the scone.
- Serve warm
Tips:
Scones are best when they’re served warm. Reheat them in your oven.
Nutrition Facts
8 servings
Serving size
Amount per serving
Calories228
% Daily Value *
Total Fat8.6g12%
Saturated Fat 5.1g26%
Cholesterol41mg14%
Sodium67mg3%
Total Carbohydrate33.7g13%
Dietary Fiber 0.9g4%
Total Sugars 9.3g
Protein4.3g
Calcium 6mg1%
Iron 9mg50%
Potassium 175mg4%
Vitamin D 36mcg180%
* 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
INGREDIENTS :
(A) Dry ingredients
250gall-purpose-flour
40gsugar
¼tspsalt
1tbspbaking powder
45gcold butter, cut into cube
1tspvanilla extract
125graisin, cranberries or dates pitted and chopped (option)
(B) Wet ingredients
90mlbuttermilk (substitute by 90 ml warm milk + 1 tsp lemon juice)
1egg (1 egg approx. 55-60g)
Egg Wash
1egg yolk
Directions
COOKING METHODS :
1
- Place all the dry ingredients into mixing jar to mix.
Settings: Timer: 35 Seconds / Speed: 5
2
- Place all the wet ingredients into mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
3
- Transfer the mixture onto a lightly floured surface and combine the dough without working the dough too much.
- Wrap the dough with cling film and chill in the refrigerator for 15 minutes
4
- Preheat the oven to 180°C. Line a large rectangular tray with greaseproof paper and set asides.
- Transfer the mixture onto a lightly floured surface and use a rolling pin to roll out to about 2 cm thickness.
- Using a 4 cm - 5 cm round cookie cutter dipped in flour to cut out the scones. Place each on the prepared tray.
5
- Beat the egg york in a small bowl with a fork and, using a pastry brush, glaze each scone.
6
- Then bake in the oven at 180°C. for 15-20 Minutes (depends on your oven) until risen and golden brown.
7
- Remove and leave to cool a little.
- Place a small amount of jam and butter or whipped cream then jam onto each half of the scone.
- Serve warm
Tips:
Scones are best when they’re served warm. Reheat them in your oven.
