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Scones & Pikelets - Scones
Recipe No:  R722a
USING FINO SCONE MIX
Group  Ingredient KG
  FINO SCONE MIX 1.600    65.3%
  Water 0.850    34.7%

  Total Weight 2.450
Method:  1. Mix the ingredients thoroughly on slow speed for 30 seconds using a dough-hook.
2. Scrape bowl.
3. Mix for 15 seconds on second speed.
4. Fruit may be added.
5. Rest dough for 10 minutes.
6. Bake at 222C for approximately 13 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  35 scones scaled at 70g.