Breville EM6, Instructions For Use Manual

WHOLEMEAL SCONES

50g butter 

2 tablespoons honey

1 

1

⁄

2

cups plain self-raising flour

1 

1

⁄

2

cups wholemeal self-raising flour

1

⁄

2

teaspoon mixed spice

1 teaspoon cinnamon

3

⁄

4

cup milk

milk for glazing

1.  Cream butter and honey on speed 2.

2.  Add flour, spices and milk gradually to

form a soft dough.

3.  Remove mixture and place onto a lightly

floured surface, knead lightly.

4.  Shape into four rounds and with a

floured knife; cut a cross marking over

the top of individual rolls.

5.  Brush with a little milk.

6.  Bake for 20 minutes on a lightly greased

oven slide or until golden brown.

CHEESE AND BACON SCONES

40g butter

2 cups self-raising flour, sifted

1 cup skim milk

3 tablespoons low salt packed French 

Onion soup

3 rashes bacon, rind removed and 

finely diced

3

⁄

4

cup finely grated cheddar cheese

1.  Cream butter on speed 2, add flour 

and soup mixture, until it resembles

fresh breadcrumbs.

2.  Add milk and mix on speed 1, to form 

a soft pliable dough.

3.  Remove and turn onto a floured board,

using self-raising flour. Knead lightly.

Press or roll out to form a 20cm round.

4.  Place on a greased baking tray. Mark into

8 equal portions.

5.  Sprinkle evenly with bacon and cheese. 

6.  Bake for 10-15 minutes or until 

golden brown.

SCONES cont’d

21

PLAIN SCONES

30g butter

2 cups self-raising flour

1 cup/250ml skim milk

pinch salt

1.  Cream butter until soft on speed 1. 

2.  Add half the flour and mix well on 

speed 2.

3.  Add remainder of flour, salt and

gradually add milk.

4.  Mix to form soft dough on speed 2. Do

not overmix.

5.  Raise and lower beaters as you mix to

assist in combining the mixture.

6.  Turn onto a lightly floured board and

knead lightly.

7.  Cut into a desired shape and place onto a

lightly greased oven tray.

8.  Bake in a moderately hot oven 200c for

10 – 15 minutes or until golden.

PUMPKIN SCONES

60g butter

2 tablespoons sugar

1 egg, lightly beaten

1 cup/250g mashed, cooked pumpkin, 

well drained

1

⁄

4

milk

2 cups self-raising flour

pinch salt

1 teaspoon cinnamon

1.  Cream butter until soft of speed 1.

2.  Increase speed to 3 and add sugar and

egg until well combined, light and fluffy.

3.  Add pumpkin, reduce to speed 2, add

milk, flour and spices alternatively.

4.  Do not overmix.

5.  Remove mixture and turn onto a lightly

floured board.

6.  Knead lightly, roll out and cut to 

required size.

7.  Place onto a greased oven tray and bake

in a hot oven for 15 minutes or until

golden and crisp.

SCONES

20

BR3936 EM6 WizzMix Plus Book  22/7/02  4:29 PM  Page 20