12
James Martin Food Processor
RECIPES
SCONES
Serves 4
225g (8oz) self-raising flour, plus extra for dusting
30g (1oz) caster sugar a pinch of salt
30g (1oz) butter, diced, plus extra for greasing
150ml (5fl oz) milk
Glaze:
1 egg, lightly beaten
a little milk
To serve:
clotted cream
strawberry jam
1. Pre-heat the oven to 220°C/425°F/gas mark 7.
2. Put the flour, caster sugar and salt in the James Martin Food Processor
and blitz briefly to mix.
3. Add the butter and blend again until the mixture forms crumbs.
4. Add the milk in a thin stream while mixing. Stopping when the dough
forms a ball, it should be moist, but not sticking to the sides.
5. Turn the mixture out on to a heavily floured surface and form into a ball.
6. Press gently into a 2cm (¾ inch) thick round and cut out the scones
using a 5cm round cutter.
7. Put on to a greased baking tray and brush the scones with the beaten
egg.
8. Bake for 12-14 minutes, remove and allow to cool slightly on a rack.
Serving:
Serve while still warm, with clotted cream and strawberry jam.
