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FRUIT SCONES

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Scones & Pikelets - Scones
Recipe No:  R722c
USING FINO SCONE MIX
Group  Ingredient KG
  FINO SCONE MIX 1.600    55.6%
  Water 0.840    29.1%
  Sugar 0.140    4.9%
  Sultanas/Currants 0.300    10.4%
  Total Weight 2.880
Method:  1. Mix FINO SCONE MIX and water on slow speed for 30 seconds using a dough hook.
2. Scrape down.
3. Mix for another 15 seconds on second speed.
4. Do not overmix.
5. Add Sugar and Sultanas/Currants just mix through.
6. Rest dough for 10 minutes.
7. Bake at 225°C for approximately 13 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  35 scones scaled at 70g.