This is a recipe from andiesenji. You will need to scale down the operation for the TMX but a great recipe
I use a "soft" wheat flour that has less gluten than regular flour - can be worked more without becoming tough.
I generally make a double batch of this to keep on hand all the time.
9 cups
(about 1.2kg) flour (White Lily if you can find it or any very low gluten ‘soft’ wheat flour)
1 cup
(200 g) sugar
1 1/2 tsp salt
3 Tablespoons baking powder
1/2 pound (
say 250 g for Aussies) butter cut into pats or cubes
must be cold.
Put everything into food processor and pulse until it looks like “crumbs”
(This will just fit the 14 cup Cuisinart -
our Magimix)
Store in a tightly closed container in fridge or freezer.
To use:
For 8 large scones use:
3 cups of the mix
Add
1 large egg beaten
1 teaspoon vanilla extract
1 cup heavy cream (you can substitute a large ripe banana for half of the cream) If the dough is too "wet" add some rolled oats, a tablespoon at a time until the dough is firm enough to hold its shape.
Optional - 1/2 cup sultanas or dried cranberries, dried cherries or any dried fruit snipped into small pieces.
Mix the dough just until well blended. Do not overwork to keep scones tender.
Preheat oven to 400° F.
(200oC)On a baking sheet greased or covered with baking parchment:
Dish the dough into 8 portions with a large spoon or with an ice cream scoop.
With a silicone spatula dipped in water, flatten the scones so they are all the same thickness - keep a separation of about 1/2 inch
( 1 cm ) between scones.
Place on center rack in oven and bake for 16-18 minutes, until lightly browned.
Pull parchment off baking sheet onto rack to cool or use a spatula to transfer scones if baked directly on pan.
Note - American cups are smaller than Australian cups
