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Recipe
for
 BAKERS
SPECIAL |
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| Super Light Scones |
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| Ingredients- |
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On the table: 30 minutes
Makes: 16
3 cups self -raising flour
2 tablespoons Dhampure SMART
1 cup soda water
3/4 cup Light cream or butter milk
Ricotta /light Philly, to serve
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| Preparation-
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- Preheat oven to 220ºC conventional or 200ºC fan forced.
- Sift flour into bowl. Make a well in the centre, add Dhampure SMART, soda water and cream. Mix with a metal spoon until mixture begins to hold together. Do not over mix. The dough is soft and a little sticky.
- Turn dough onto a lightly floured surface and knead gently for 30 seconds. Pat out with hands to about 2 cm thickness. Cut with 5 cm scone cutter.
- Place scones close together on baking paper lined baking tray. (Placing scones close together gives them wonderful soft sides) Bake for 10 - 15 minutes or until golden brown on top. They should sound hollow when tapped on the top. Enjoy with a spread of fresh ricotta and fresh raspberry jam.
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Comments |
For gluten free scones simply substitute self-raising wheat flour with self-raising wheat free flour.
NUTRITIONAL ANALYSIS*
(July 2005)
Per serve (85g)
620kj (150 cal)
2g fat
25g carbs
5g sugars
5g protein
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