SP21040PKN - Blender SWAN - Free user manual and instructions

Product Type	3-in-1 Stick Blender (Hand Blender)
Model	SP21040PKN (Peacock color)
Power Rating	800W
Voltage / Frequency	220-240V ~50Hz
Speed Control	Variable speed dial + Low (I) / High (II) switches
Attachments Included	Blend head, whisk, chopping blade, whisk holder, 500ml chopping bowl, 800ml tall blending cup, bowl and cup slip mats/lids
Blending Capacity	800ml max (tall blending cup)
Chopping Bowl Capacity	500ml
Max Operating Time (Blender)	1 minute
Max Operating Time (Whisk)	2 minutes
Max Operating Time (Chopper)	15-20 seconds for hard foods
Motor Unit Material	Plastic (wipe-clean only)
Blade Material	Stainless steel (sharp)
Dishwasher Safe Parts	All parts except motor unit and chopping bowl lid
Safety Features	Automatic shut-off? Not specified; manual safety: unplug before cleaning, keep hands/utensils out
Warranty	2 years (domestic use, UK and Eire)
Spare Parts Availability	Yes, individual components orderable (references provided)
Dimensions (Approx.)	Not specified; typical stick blender length ~40cm
Weight (Approx.)	Not specified; approx. 1.5 kg with attachments
Cable Length	Not specified; typically ~1m

Frequently Asked Questions - SP21040PKN SWAN

How do I use the stick blender?

Attach the blend head to the motor unit until it locks. Submerge the blade end in the liquid, then press switch I (low/variable) or II (high). Do not run for longer than 1 minute continuously.

How do I use the whisk attachment?

Insert the whisk into the whisk holder, then attach the whisk holder to the motor unit until it locks. Place in a bowl and press switch I. Maximum continuous use is 2 minutes.

How do I use the chopper?

Place the chopping blade on the center pin of the chopping bowl, then add food. Attach the lid and motor unit. Press switch I or II depending on food hardness. Max running time for hard foods like meat or nuts is 15-20 seconds.

What foods can I chop?

The chopper is suitable for meat, cheese, onions, herbs, garlic, carrots, walnuts, almonds, prunes, etc. Do NOT chop extremely hard items like ice cubes, nutmeg, coffee beans, or grains.

How should I clean the appliance?

Always unplug before cleaning. Wipe the motor unit and chopping bowl lid with a damp cloth only. All other parts (blade, whisk, cups, bowls) are dishwasher safe. Rinse blades immediately after processing salty food.

What is the maximum operating time?

Blender: 1 minute max continuous use. Whisk: 2 minutes. Chopper: up to 15-20 seconds for hard foods, 10 seconds for liquids or dough. Always let the appliance cool to room temperature between uses.

Is the blender suitable for hot liquids?

Yes, it can be used for soups. However, do not operate without any liquid and allow hot food to cool slightly before blending. Do not exceed the max fill line.

What is the warranty period?

The product has a 2-year warranty from the date of purchase. It covers manufacturing defects but not wear and tear, misuse, or consumable parts. Valid in the UK and Eire only.

Can I purchase spare parts?

Yes, spare parts are available. Use the reference numbers from the manual (e.g., SP21040N009 for the chopping blade) to order through Swan customer service.

What electrical safety precautions should I take?

Ensure the voltage matches the rating (220-240V). Do not immerse motor unit in water. Unplug before assembling/disassembling. Do not let the cord hang over edges. Use only indoors.

USER MANUAL SP21040PKN SWAN

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PEACOCK

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Team by Swan

PALE HONEY

3-IN-1

STICK BLENDER

CARE & USE INSTRUCTIONS

Model: SP21040 (all colours)

Product photo of a small kitchen blender with a whisk, two clear cups, and a stand mixer (no visible text or symbols)

FEATURING TEN DELICIOUS FAVOURITES

We love what we do

We're proud of our quality

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TRUFFLE

www.fearnebyswan.co.uk

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LILY

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Woman cooking in a kitchen using a electric hand mixer, with shelves of kitchenware and a colorful blender visible (no text or symbols)

"I love making my own dips and hummus at home as well as vegetable mash and energy balls. All made so much easier with this incredible processor.

I love knowing what's gone into my food so prepping as much as I can at home is important to me."

"food processors are genius because they do so many jobs ... fast" Fearn

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PEACOCK

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PALE HONEY

Team by Swan

3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS

IMPORTANT SAFEGUARDS 04

WHAT'S IN THE BOX 05

HOW TO USE 06

CLEANING & MAINTENANCE 07

WARRANTY 08

BS PLUG 08

TECHNICAL INFORMATION 09

SPARE PARTS 09

DELICIOUS FAVOURITES 10

AFFIX YOUR RECEIPT 22

DISPOSAL OF THE PRODUCT 22

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TRUFFLE

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LILY

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IMPORTANT SAFEGUARDS

When using your Fearne by Swan 3-in-1 stick blender especially when children are present, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.
2. To protect against electrical shock, do not submerge the mixer or allow the AC cord or plug to come in contact with water or other liquids.
3. Unplug the appliance when not in use.
4. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
5. Do not use outdoors.
6. Do not let the cord hang over the edge of the table/counter or touch hot surfaces.
7. Always unplug the appliance before assembling, disassembling and cleaning the accessories.
8. Before plugging into a socket, check whether your voltage corresponds to the rating label of the appliance.
9. Don't plug the appliance into the power supply until it is fully assembled and always unplug before disassembling the appliance or handling the blade.
10. The appliance is constructed to process normal household quantities.
11. Short-time operating. Don't use the blender stick longer than 1 minute, and don't operate hard food longer than 10 seconds.
12. Always disconnect the appliance from the supply if it's left unattended.
13. Please handle with care to avoid injury, never misuse the appliance.
14. Please handle carefully cutting blades are sharp.

15. Appliances can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved.

16. Keephandsandutensilsoutofthecontainerwhileblending.
    A scraper may be used but must be used only when the unit is not running.

17. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children.
18. The appliance should be cooled down to room temperature after each process.

WHAT'S IN THE BOX

1. Speed control dial
2. Low / variable speed switch (I)
3. High speed switch (II)
4. Motor unit

5. Blend head

6. Whisk holder

7. Whisk
8. Chopping bowl lid
9. Chopping blade

10. 500ml chopping bowl

11. Bowl slip mat / lid

12. Cup slip mat / lid
13. Tall blending cup (max. 800ml)

HOW TO USE THE STICK BLENDER

The stick blender is perfectly suited for preparing dips, sauces, soups, mayonnaise and baby food as well as for mixing and milkshakes.

1. Turn the blender stick on the motor unit until it locks.
2. Introduce the hand blender in the vessel, and then press the switch (I) to operate it.
3. Don't use the hand blender longer than 1 minute.
4. Caution: The blade is very sharp.
5. Caution: Don't operate food without water.

HOW TO USE THE WHISK

Use the whisk only for whipping cream, beating egg whites and mixing sponges and Ready-mix desserts.

1. Inset the whisk into the whisk holder, and then turn the gear box on the motor unit until it locks.
2. Place the whisk in a vessel and then press the switch (I) to operate it.
3. Don't use the whisk longer than 2 minutes.

HOW TO USE THE CHOPPER

1. Chopper is perfectly suited for hard food, such as chopping meat, cheese, onion, herbs, garlic, carrots, walnuts, almonds, prunes etc.
2. Don't chop extremely hard food, such as ice cubes, nutmeg, coffee beans and grains.

Before chopping...

1. Carefully remove the plastic cover from the blade. Caution: the blade is very sharp! Always hold it by the upper plastic part.
2. Place the blade on the centre pin of the chopper bowl. Press down the blade and lock bowl. Always place the chopper bowl on the anti-slip base.
3. Place the food in the chopper bowl.
4. Place the chopping bowl lid on the chopper bowl.

5. Turn the motor unit on the chopping bowl lid until it locks.

6. Then press switch (I) to operate the chopper. During the processing, hold the motor unit with one hand and the chopper bowl with the other.

7. After use, turn the motor unit off the chopping bowl lid.

PROCESSING GUIDE

Food Max Running times Prep Speed
Meat 250g 15-20 Seconds 1~2cm II
Nuts 100g 15-20 Seconds / II
Cheese 100g 15-20 Seconds 1~2cm II
Bread	80g 8 Seconds	1~2cm II
Onions	150g	8 Seconds	1~2cm	II
Biscuits	150g	8 Seconds	1~2cm	II
Flour	300g	10 seconds	/	II
Water	180g	10 seconds	/	II
Barm	8g	10 seconds	/	II
Sugar	8g	10 seconds	/	II
Salt	8g	10 seconds	/	II

CLEANING & MAINTENANCE

Cleaning the motor unit and chopping bowl lid with a damp cloth only. Do not immerse the motor unit in water.

1. Always unplug the appliance before cleaning.
2. All other parts can be cleaned in the dishwasher. However, after processing very salty food, you should rinse the blades right away.
3. When processing food with colour, the plastic parts of the appliance may become discoloured, wipe these parts with vegetable oil before placing them in the dishwasher.
4. The blades are very sharp, handle with care.

3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS

2 YEAR WARRANTY

This product is guaranteed for 2 years from the date of original purchase. If any defect arises due to faulty materials of workmanship the faulty products must be returned to the place of purchase. Refunds or replacement is at the discretion of the store.

The following conditions apply:

1. The product must be returned to the retailer with proof of purchase.
2. The product must be installed and used in accordance with the instructions contained in this instruction guide.
3. It must be used only for domestic purposes.
4. It does not cover wear and tear, damage, misuse or consumable parts.
5. Swan Products Ltd has limited liability for incidental or consequential loss or damage.
6. This guarantee is valid in the UK and Eire Only.

BS PLUG

The wires in the mains lead are coloured in accordance with the following code:

BLUE......NEUTRAL

BROWN ....LIVE

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black. The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red.

WARNING: DO NOT CONNECT ANY WIRE TO THE EARTH (E) TERMINAL

TECHNICAL INFORMATION

Model: SP21040

220-240V \~50Hz 800W

Distributed by Swan Products Ltd,

PO Box 3117, Stoke-on-Trent,

ST4 9GD

© 2017 Swan Products Ltd

Made in China

SPARE PARTS

When ordering spare parts, please use the references below:

Part No: Description:

SP21040HON005 Blend head (Pale honey)

SP21040LYN005 Blend head (Lily)

SP21040PKN005 Blend head (Peacock)

SP21040TEN005 Blend head (Truffle)

SP21040HON006 Whisk holder (Pale honey)

SP21040LYN006 Whisk holder (Lily)

SP21040PKN006 Whisk holder (Peacock)

SP21040TEN006 Whisk holder (Truffle)

SP21040N007 Whisk

SP21040HON008 Chopping bowl lid (Pale honey)

SP21040LYN008 Chopping bowl lid (Lily)

SP21040PKN008 Chopping bowl lid (Peacock)

SP21040TEN008 Chopping bowl lid (Truffle)

SP21040N009 Chopping blade

SP21040N010 500ml chopping bowl

SP21040HON011 Bowl slip mat/lid (Pale honey)

SP21040LYN011 Bowl slip mat/lid (Lily)

SP21040PKN011 Bowl slip mat/lid (Peacock)

SP21040TEN011 Bowl slip mat/lid (Truffle)

SP21040HON012 Cup slip mat/lid (Pale honey)

SP21040LYN012 Cup slip mat/lid (Lily)

SP21040PKN012 Cup slip mat/lid (Peacock)

SP21040TEN012 Cup slip mat/lid (Truffle)

SP21040N013 Tall blending cup

Fearne By Swan

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Close-up of a plated dish featuring rolled food items with herbs and sauce, served in a red bowl (no visible text or symbols)

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"I get loads out of making food! The whole process brings me joy. From chopping, mixing, just that whole lovely cathartic process and then the best bit, eating it."

Feame

Glass jar filled with brown sauce, placed on a wooden surface with orange containers and a small wooden spoon nearby (no text or symbols visible)

MAKES 1 JAR OF 240g

CASHEW AND PECAN BUTTER

INGREDIENTS

150g raw unsalted cashew nuts 100g raw pecan nuts Sea salt

PREP TIME: 10 MINS PLUS COOLING TIME

METHOD

Preheat the oven to 180° C / 160° C fan / 350° F / gas mark 4.

Spread the nuts out on a baking tray and roast in the oven for 6-7 minutes, or until a shade darker and aromatic, taking care not to let them burn. Once roasted, remove the nuts and leave to cool completely.

Add the cooled nuts into the Fearne by Swan food processor and blitz until the nuts transform into a creamy smooth butter. Depending on the strength of your processor, this can take anything from 3 – 6 minutes, as the natural oils within the nuts slowly release, aiding the process. Add in a good pinch of salt to taste and blitz to combine.

Transfer to an airtight container.

Bowl of red sauce with white cream and green herbs, served on a wooden table (no text or symbols visible)

SERVES 4

BEETROOT DIP WITH CARROT AND RED PEPPER

INGREDIENTS

5 raw beetroot

3 tbsp Greek or soy yoghurt

2 tbsp tahini

Juice and zest of half a lemon

2 tbsp extra virgin olive oil, plus more to serve

1 tsp fresh thyme leaves

Sea salt and pepper

1 tbsp coriander leaves, to serve

Carrot and red pepper batons, to serve

PREP TIME: 15 MINS

COOKING TIME: 60 MINS

METHOD

Preheat the oven to 200°C / 180°C fan / gas mark 6.

Wrap the beetroot in foil and roast for 50 - 60 minutes until completely tender. Remove, peel off the skin and leave to cool completely.

Add the cooled beetroot to the Fearne by Swan food processor together with the yoghurt, tahini, lemon zest and juice, olive oil and thyme and blitz until smooth. Season to taste with salt and pepper. Thin with one tablespoon of water at a time until you reach your desired consistency.

Serve with the coriander leaves and olive oil drizzled over and the carrot and red pepper batons to dip into.

Fearne By Swan

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SERVES 4

SWEET POTATO HUMMUS

INGREDIENTS

1 large sweet potato

1 x 400g tin chickpeas, drained and rinsed

2 garlic cloves, peeled 100g tahini

Zest and juice of half a lemon

3 tbsp extra virgin olive oil, plus extra to drizzle over

1/2 tsp ground cumin, plus extra to sprinkle over

1/2 tsp ground coriander

1 tsp sea salt

1 tbsp flat leaf parsley leaves, roughly chopped

PREP TIME: 15 MINS

COOKING TIME: 45 MINS

METHOD

Preheat the oven to 200°C / 180°C fan / gas mark 6.

Wrap the sweet potato in foil and roast for 40 – 50 minutes until completely tender. Remove, cut in half lengthways, scoop out the flesh and leave to cool completely. Discard the skin.

In the Fearne by Swan food processor blitz together the sweet potato flesh and the remaining ingredients, apart from the parsley, until completely smooth. Thin with one tablespoon of water at a time until you reach your desired consistency.

Taste and adjust the seasoning if necessary with a little more salt. Serve in a bowl with a little ground cumin and parsley scattered over and some olive oil drizzled on top.

Fearne By Swan

Bowl of creamy soup garnished with chopped green herbs, accompanied by a spoon and sliced bread pieces on a napkin (no text or symbols visible)

SERVES 4

LENTIL WINTER WARMER SOUP

INGREDIENTS

1 tbsp olive oil
2 onions, finely chopped
2 tsp ground cumin
4 garlic cloves, crushed
1 litre vegetable stock
2 potatoes, diced
1 carrot, peeled and diced
200g baby plum tomatoes
120g red lentils
Sea salt and pepper
1 tbsp extra virgin olive oil
1 tbsp flat leaf parsley,
roughly chopped

PREP TIME: 10 MINS

COOKING TIME: 40 MINS

METHOD

Put the oil into a large pot set over a medium heat. Add in the onion and cumin and sauté for 5 minutes. Add in the garlic and sweat out for another 5 minutes until the onion is translucent. Season well with salt and pepper.

Add in the stock, potato, carrot, tomatoes and lentils and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat and simmer for 30 - 35 minutes until the vegetables and lentils are cooked through. Taste and adjust the seasoning with salt and pepper if necessary. This will depend on the quantity of salt in the vegetable stock you used, so make sure to add a little at a time, tasting as you go.

Using the Fearne by Swan 3-in-1 stick blender, process the soup until completely smooth. Divide between bowls, drizzle over a little extra virgin olive oil and scatter with parsley.

Serve immediately with flaked almonds and a little sea salt.

3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS

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MAKES 16

CORN FRITTERS WITH HONEY YOGHURT

INGREDIENTS

120g white spelt flour

1/2 tsp baking powder

100ml milk

1 egg, lightly beaten

100g onion, very finely chopped

400g corn, drained and rinsed

15g parsley, finely chopped

20g mint, finely chopped

1.5 tsp ground cumin

Sea salt and pepper

Olive or vegetable oil to fry

250g Greek yoghurt

2 tbsp honey

PREP TIME: 15 MINS

COOKING TIME: 10 MINS

METHOD

Place the flour and baking powder in a large bowl, using either the Fearne by Swan hand mixer or stand mixer slowly whisk in the milk and beaten egg, until well combined with no lumps. Add in the onion, corn, parsley, half the chopped mint, ground cumin, 1 tsp sea salt and a few grindings of black pepper. Stir everything together to combine.

Place 1 tbsp of olive or vegetable oil in a large, non-stick frying pan and set over a medium-high heat. Once hot, add on 2 level tbsp's of batter for each fritter and flatten into little rounds. Fry in batches, without over crowding the pan, for about 3 minutes on each side, until they are golden brown and cooked through.

Combine together the yoghurt, honey and remaining mint and season with salt and pepper. Plate up a little stack of fritters (about 4 per person) and serve with the yoghurt on the side for dipping into.

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SERVES 8 - 10

SPELT AND SEED LOAF

INGREDIENTS

500g wholegrain spelt flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp sea salt

100g sunflower seeds

20g chia seeds

60g raisins

1 tbsp maple syrup

550ml tepid water

PREP TIME: 5 MINS

COOKING TIME: 60 MINS

METHOD

Preheat the oven to 200° C / 180° C fan / 400° F / gas mark 6. Lightly grease a 1kg loaf tin and line with baking parchment.

Add all the dry ingredients to the bowl of the Fearne by Swan stand mixer fitted with a dough hook, and mix everything together on a low speed. Add in the maple syrup and water and mix on a slightly higher speed until just combined.

Pour into the loaf tin and bake in the oven for 50 minutes, then carefully remove the loaf from its tin and continue to bake for a further 10 minutes.

Remove the loaf from the oven and leave to cool. Once cool cut into slices and enjoy with butter or coconut oil and jam.

Fearne By Swan

Stacked rectangular food items on a wooden cutting board, garnished with chopped green onions and nuts, with scattered seeds nearby (no text or symbols visible)

SERVES 8 - 10

NUT & SEED ENERGY BAR

INGREDIENTS

300g dark chocolate, min 70%
130g jumbo oats
130g raw cashew nuts
200g pitted dates
4 tbsp brown rice syrup
60g almond, cashew or peanut butter
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 tbsp linseeds
3 tbsp coconut oil, melted

EQUIPMENT

24cm x 16cm baking tray or Tupperware box, lined with cling film.

PREP TIME: 15 MINS

PLUS COOLING TIME

METHOD

Preheat the oven to 180° C / 160° C fan / 350° F / gas mark 4.

Roast the oats and cashew nuts for 8 - 10 minutes until a shade darker and aromatic. Remove and leave to cool completely.

Place the dates, brown rice syrup and almond butter into the Fearne by Swan food processor and process down to a paste.

Add in the oats, cashew nuts, seeds and melted coconut oil and pulse on and off until the nuts and seeds are roughly chopped and all the mixture has come together.

Transfer the mixture to the lined baking tray and flatten out with the back of a wet spoon until well compacted and smooth. Cover and refrigerate for 2 hours or until very well chilled.

When ready to serve, slice into bars. Store in an airtight container for up to a week.

Close-up of a baked bread loaf on a wooden cutting board, showing sliced pieces and golden-brown crust (no text or symbols visible)

SERVES 8 - 10

BANANA BREAD

INGREDIENTS

120g coconut oil or unsalted butter, at room temperature

200g coconut palm sugar

2 eggs, beaten

4 very ripe bananas, peeled and mashed with a fork

2 tbsp rice milk

350g white or wholegrain spelt flour

1/2 tsp fine sea salt

1 tsp baking powder

1 tsp bicarbonate of soda

60g walnuts, roughly chopped

PREP TIME: 15 MINS

COOKING TIME: 70 MINS

METHOD

Preheat the oven to 180° C / 160° C fan / 350° F / gas mark 4. Grease a 20cm x 10cm loaf tin and line with baking parchment.

In the bowl of the Fearne by Swan stand mixer fitted with a paddle beater, cream together the coconut oil or butter and sugar until light and fluffy, then gradually beat in the eggs, mashed banana and milk until well combined.

In another bowl combine together the remaining ingredients. Gradually mix this in, until it has just come together.

Transfer the mixture to the lined loaf tin and bake for about 55-65 minutes, until a skewer comes out clean. If the top is browning too quickly, cover with tinfoil. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve in slices as it is, or with a little butter.

3-IN-1 STICK BLENDER CARE & USE INSTRUCTIONS

Close-up of a chocolate cake with almond slices and chocolate drizzle on a white scalloped plate (no text or symbols visible)

SERVES 12

CHOCOLATE AND ALMOND CAKE

INGREDIENTS

300g dark chocolate, min 70% cocoa solids

225g coconut oil or unsalted butter

100g pitted medjool dates 6 eggs

100g ground almonds

200g coconut palm sugar

1 tsp vanilla extract

1/4 tsp sea salt, plus extra to serve

Cocoa powder to dust

2 tbsp flaked almonds

PREP TIME: 15 MINS

COOKING TIME: 45 MINS

METHOD

Preheat the oven to 160° C / 140° C fan / gas mark 3 and grease and line a 22cm round spring form tin.

Melt 250g of the chocolate and coconut oil or butter in a heatproof bowl over barely simmering water.

Meanwhile, add the medjool dates and 2 of the eggs to the Fearne by Swan food processor and blitz until the dates are very finely chopped, transfer to the bowl of the Fearne by Swan stand mixer with a whisk attachment.

Whisk in the remaining 4 eggs, ground almonds, coconut palm sugar, vanilla and salt. Increase the speed to high and whisk in the melted chocolate and coconut oil until everything has come together, resulting in a thick, shiny mixture.

Pour the mixture into the cake tin and bake for 35-45 minutes, or until the cake is set but with a little wobble in the centre. Cover with foil if the top is browning too quickly. Leave the cake to cool completely, then remove from the tin.

To serve, dust the cake with cocoa powder and sprinkle over the flaked almonds and a little sea salt.

Close-up of a baked sourdough with red jam, served on a wooden cutting board (no text or symbols visible)

MAKES 8 - 10

BLUEBERRY SCONES

INGREDIENTS

350g white spelt flour, plus extra for rolling

1/2 tsp sea salt

1 tsp baking powder

1 tsp bicarbonate of soda

90g coconut oil

or unsalted butter

150g blueberries

50ml maple syrup

120ml rice milk

1/2 tsp apple cider vinegar

1 tsp vanilla extract

1 egg, beaten

TO SERVE

Salted butter or coconut oil Jam or almond butter

EQUIPMENT

5cm plain or fluted pastry cutter

PREP TIME: 15 MINS

METHOD

Preheat the oven to 220° C / 200° C fan / gas mark 7 and line a baking tray with parchment paper.

In a bowl combine together the flour, salt, baking powder and bicarbonate of soda. Rub in the butter or coconut oil until it looks like breadcrumbs. Stir in the blueberries.

In a separate bowl combine together the maple syrup, rice milk, apple cider vinegar and vanilla extract. Add the dry and wet mixture to the Fearne by Swan stand mixer fitted with a dough hook and combine together quickly. Bring the dough together into a ball using your hands.

Turn the dough out onto a heavily floured work surface and roll or pat out (with floured hands) to a thickness of about 4cm. Dip the pastry cutter into flour and stamp out as many scones as possible. Gather up the remaining dough, roll out again and stamp out the remaining scones, you should have 8-10. Arrange on the baking tray, brush the tops with beaten egg and place in the centre of the oven, bake for 15 - 18 minutes until golden brown in colour and a skewer comes out clean. Cover with foil if browning too quickly.

Remove to a wire rack and leave to cool a little. Serve warm with your favourite jam, almond butter and some coconut oil or butter. Store in an airtight container and consume within 2 days.

Fearne By Swan

Affix your store receipt for safe keeping.

We love what we do

We're proud of our quality

NOTES

The device complies with the European Directives 2014/35/EU, 2014/30/EU and 2009/125/EC.

At the end of its service life, this product may not be disposed of in the normal household waste, but rather must be disposed of at a collection point for recycling electrical and electronic devices. The materials are recyclable according to their labelling. You make an important contribution to protecting our environment by reusing, recycling or utilising old devices in other ways. Please ask the municipal administration where the appropriate disposal facility is located.

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AND ALL THINGS FEARNE, GO TO:

www.fearnebyswan.co.uk

BAKE HAPPY WITH FEARNE ONLINE:

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Team by Swan

www.fearnebyswan.co.uk

HELPLINE: 0333 220 6074

EMAIL: [e-mail]

Copyright © 2017

Swan Products Ltd. PO Box 3117,

Stoke-on-Trent ST4 9GD