Kambrook PowerMix KMX200, Instruction Booklet

15

Scones

Makes 12 scones

3½ cups self-raising flour, sifted
300ml pure cream
375ml lemonade
20ml milk

1. 

Preheat a fan forced oven to 180°C.

2. 

Place the flour, cream and lemonade 
into the mixer bowl with the beaters 
and mix until just combined.

3. 

Turn out onto a lightly floured surface 
and divide into 12 dough balls. 

4. 

Line an oven tray with baking paper 
and place the dough balls evenly on 
the tray. Brush the dough balls with 
milk and cook for 12 minutes.

5. 

Serve with lemon curd or jam  
and cream.

Fruit and Nut Buns

Makes 12 buns

205ml water, luke warm
25ml olive oil
1 teaspoon salt
1½ tablespoons sugar
265g wholemeal flour
60g white flour
1 tablespoon milk powder
1½ teaspoons yeast
½ teaspoon cinnamon, ground
½ teaspoon all spice, ground
¼ cup walnuts, chopped
¼ cup dried cranberries
60g butter, melted
½ cup brown sugar

1. 

Place the water, oil, salt, sugar, flours, 
milk and yeast into the mixing bowl 
with the dough hooks and knead 
mixture for 3 minutes. Shape into a ball 
and place in a large clean glass bowl. 
Brush with a little water and cover with 
a damp tea towel. Place in a warm, 
draught-free place to prove for 1½ 
hours or until doubled in size. 

2. 

Preheat a fan forced oven to 180°C.

3. 

Place dough ball back into the mixing 
bowl and add the cinnamon, all 
spice, walnuts and cranberries. Knead 
for a further 2 minutes.

4. 

Cut the dough ball into 12 even sized 
portions and shape into balls. Place 
onto a baking tray with baking paper, 
roughly 3cm apart. 

5. 

Brush the rolls with butter and then 
sprinkle with sugar. Cook for 25 
minutes. Allow to cool until warm and 
serve with butter.