Group 1
Ingredient
KG
2.000
Water
0.450
Raisins
0.250
Total Weight: 2.700
  1. Soak the raisins in cold water for 30 minutes. Once done, drain all of the water.
  2. Place Bakels Scone Mix and water into a mixing bowl.
  3. Using a flat beater mix on slow speed for 2 minutes and then on medium speed for 3 minutes.
  4. Add the raisins and mix for a further 2 minutes on slow speed ensuring not to break the raisins.
  5. Remove the dough from the mixer and place on a floured surface.
  6. Roll out the dough to 15mm thickness.
  7. Cut out the scones using a scone cutter.
  8. Brush the scones with milk.
  9. Pipe on the cross using Bakels Cross Mix.
  10. Allow to rest for 10 minutes.
  11. Bake at 230˚C for 20 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter 2023