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SWEET PINWHEEL SCONES

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Scones & Pikelets - Scones
Recipe No:  R722g
USING FINO SCONE MIX
Group  Ingredient KG
  FINO SCONE MIX 2.000    67.8%
  Water 0.950    32.2%

  Total Weight 2.950
Method:  1. Mix FINO SCONE MIX with the Water using a dough hook on low speed for 30 seconds.
2. Scrape down.
3. Mix on second speed for 15 seconds.
4. Do not overmix.
5. Divide in half.
6. Shape rectangular and sheet out 5mm thick by 40cm wide and 80cm long.
7. Spread with any of the 4 fillings as listed and roll up as for a Swiss Roll.
8. Cut into slices 2-2.5cm thick and place cut side down on well greased tray.
9. Rest scones for 10 minutes before baking.
10. Bake at 225C for approximately 15 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)