Ingredients
- Water as needed
- 1 Egg
- 100g Sultanas
- 90ml Vegetable Oil
- 90g Caster Sugar
- 150ml Buttermilk
- 80g Milk
- 1 Egg
- 250g Plain Flour
- 250g Bread Flour
- 15g Baking Powder
Mini Scones
| Serves: 14 | Cuisine: British | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 70 |
Whether it’s jam first or cream first, these light, fluffy scones are the perfect treat for your afternoon tea. Omit the fruit if you prefer plain scones.
Tools
- Oven
- Parchment paper
- Whisk
- Cooling rack
- Plastic wrap
- Rolling pin
- Cooking Chef XL
- Baking tray - large
- Small bowl
- Jug
- Medium bowl
- Cooking chef xl bowl
- Lightly floured surface
Method
- Grease and line a clean baking tray with parchment paper
- Add sultanas and water to a clean small bowl
- Soak - 10 min
- Drain then set aside
- Add vegetable oil, caster sugar, buttermilk, milk and egg to a clean jug
- Stir until combined then set aside
- Sift plain flour, bread flour and baking powder into a clean medium bowl
- Transfer flour mixture to Cooking Chef XL Bowl
- Attach the Dough Tool
- Transfer content of jug to Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted - 1 min, Speed Min
- Mix with splashguard fitted - 1 min, Speed 1
- Transfer soaked fruit to Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 30 sec, Speed 1
- Remove the Dough Hook
- Scrape down the sides of the bowl with a spatula
- Cover with plastic wrap
- Let rest - 20 min
- Pre-heat oven - 190°C
- Transfer dough to lightly floured surface
- Roll out
- Using a 5cm round cutter, cut out rounds
- Transfer shaped dough to baking tray
- Roll the excess dough into a ball
- Repeat the rolling and cutting process until all the dough has been used
- Brush with egg
- Let rest - 10 min
- Brush again with the remaining egg wash
- Bake until golden brown - 12 min, 190°C
- Turn out onto cooling rack and let cool
- Serve