SCONES
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Scones & Pikelets - Scones |
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| Recipe No: R722a | ||||||||||||||||||||
| USING FINO SCONE MIX | ||||||||||||||||||||
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| 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 222°C for approximately 13 minutes. |
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| Notes: | Recipe percentages are on total batter / mix weight (100%) | |||||||||||||||||||
| Yield: | 35 scones scaled at 70g. | |||||||||||||||||||