Preparation : 20 min | Resting : 10 min |
Cooking : 30 min | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
Programmes
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accessories
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3 | cups self raising flour |
100 | gm butter |
pinch salt |
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2 | cups cream |
Mixture for the scone filling | |
1/2 | cup Brown Sugar |
1/4 | cup Flaked Almonds |
1/2 | cup Currants |
1/2 | cup Cranberries |
1/4 | cup Almond meal |
Pinch cinnamon |
Scones | |
Flour for dusting | |
120 | g butter melted |
1/4 | cup Apricot jam, warmed |
1 | Put the butter, pinch of salt & flour into the steel bowl of the Magimix Cook Expert, select program BAKE, BREAD BRIOCHE. Press AUTO . |
2 | Once programs pauses after 1 minute, scrape down the sides of the bowl and press AUTO. |
3 | Add 1 ½ cups cream whilst kneading. |
4 | Leave to rest. |
Mixture for the scone filling | |
1 | Mix in the large clear processor bowl for 1 to 2 minutes until combined. |
Scones | |
1 | Roll out the dough to about 2cm, thickness. |
2 | Brush with melted butter. |
3 | Sprinkle with the mixture. |
4 | Pour some more butter. Roll the pastry to form a long sausage. |
5 | Cut into quarters and cut each quarter into 3. |
6 | Place in a tray lined with baking paper. Bake for 20 to 25 minutes at185°C. |
7 | Brush with Apricot jam & serve warm.
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