2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g unsalted butter, cubed
1/3 cup (80ml) milk, plus extra for brushing
1 large egg
60g dried Turkish apricots, roughly chopped
60g raisins or sultanas
Preheat the oven to 200°C and line an oven tray with baking paper.
Rub the butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the dried fruit and toss until even distributed.
Whisk together the milk and egg, and gently incorporate into the flour mixture to form a shaggy dough. Tip the dough out onto a lightly floured surface and gently knead to bring it together. Shape into a circle and press flat until 2-3 cm thick.
Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.
Bake the scones for 12-15 mins or until golden and cooked through. Serve warm with butter, apricot preserve and cream.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g unsalted butter, cubed
1/3 cup (80ml) milk, plus extra for brushing
1 large egg
60g dried Turkish apricots, roughly chopped
60g raisins or sultanas
Preheat the oven to 200°C and line an oven tray with baking paper.
Rub the butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the dried fruit and toss until even distributed.
Whisk together the milk and egg, and gently incorporate into the flour mixture to form a shaggy dough. Tip the dough out onto a lightly floured surface and gently knead to bring it together. Shape into a circle and press flat until 2-3 cm thick.
Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.
Bake the scones for 12-15 mins or until golden and cooked through. Serve warm with butter, apricot preserve and cream.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g unsalted butter, cubed
1/3 cup (80ml) milk, plus extra for brushing
1 large egg
60g dried Turkish apricots, roughly chopped
60g raisins or sultanas
Preheat the oven to 200°C and line an oven tray with baking paper.
Rub the butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the dried fruit and toss until even distributed.
Whisk together the milk and egg, and gently incorporate into the flour mixture to form a shaggy dough. Tip the dough out onto a lightly floured surface and gently knead to bring it together. Shape into a circle and press flat until 2-3 cm thick.
Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.
Bake the scones for 12-15 mins or until golden and cooked through. Serve warm with butter, apricot preserve and cream.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g unsalted butter, cubed
1/3 cup (80ml) milk, plus extra for brushing
1 large egg
60g dried Turkish apricots, roughly chopped
60g raisins or sultanas
Preheat the oven to 200°C and line an oven tray with baking paper.
Rub the butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the dried fruit and toss until even distributed.
Whisk together the milk and egg, and gently incorporate into the flour mixture to form a shaggy dough. Tip the dough out onto a lightly floured surface and gently knead to bring it together. Shape into a circle and press flat until 2-3 cm thick.
Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.
Bake the scones for 12-15 mins or until golden and cooked through. Serve warm with butter, apricot preserve and cream.
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