- 30 grams Luke Warm Water
- 2 level tablespoons dried instant yeast
- 500 grams Self Raising Flour
- 1 level tablespoon caster sugar
- 3 pinches Pink Himalayan Salt, (three twists from a salt grinder)
- 70 grams Butter, chilled and cut in cubes
- 260 grams Lemonade
- 260 grams sultanas
Recipe is created for
9Afternoon tea Brunch Snack Autumn Christmas Father's Day Grandparent's Day Mother's Day New Year’s Eve Spring Summer Baking BBQ Children birthday Everyday Holiday Kids in the kitchen Party Picnic Biscuit/cookie Bread Cake Roll New Zealand Easy Low budget Quick Appetizer Side dish British & Irish Australian
1. To activate the Yeast, thoroughly mix the Yeast with the luke warm water and let sit for 15 minutes. (Luke warm water means sticking your little finger in for 3-4 seconds without pain)
2. Place into TM bowl.(1)self raising flour, (2)sugar, (3)salt.
Mix for 10 seconds at speed 8.
3. Scrape down the sides. Add butter and mix for another10 seconds at speed 8 to resemble breadcrumbs.
4. Scrape down the sides. Add Yeast first then Lemonade and blend for 40 seconds at speed 6.
5. Add 60grams of Sultanas blend for 60 seconds at speed 8.
(This step is the secret to beautiful sweet scones.)
6. Knead mode for 3 minutes.
7. Add 200 grams of Sultanas and kneadmode for 30 seconds to get Sultanas evenly mixed without being shreaded to pieces.
8. Pour dough mixture into a lightly greased bowl (greased bowl to allow the mixture to easily come out of the bowl later on) l cover the bowl with plastic wrap and a clean tea towel. Let sit for 60 minutes and allow the mixture to rise.
9. Preheat oven to 150 degrees 10 minutes prior to cutting the mixture with a round cookie cutter.
10. Lightly spray olive oil onto a pastry mat and empty the dough out.
9. Lightly spray one hand with olive oil to prevent dough sticking to hands. Flatten the dough to about 2cm thick.
Use a 6cm round cookie cutter to cut out circles and placing each on the prepared tray.
Start with placing the first one in the centre then place each scone hard up against the previous one going around in a circle. This will allow each scone to be touching each other and rise together while cooking. (I lightly spray Olive Oil onto the mouth of a 6cm glass and use that as a cookie cutter.)
10. Bake for 20 minutes at 150 degrees. Yep, that's right folks, 150 degrees.
11. Take from the oven and let sit to cool down for 15 minutes and to finish internal cooking.
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Created for Louise, my honeydove, by your adoring hubby.
Mwuh, Mwuh. Yep, finally 'nailled' the recipe, perfect scones!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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