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 230ËšC for 20 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter 2023