Total Weight: 2.450
Group 2
Ingredient
KG
%
Brown Sugar
0.200
90.90
Cinnamon
0.020
9.10
Total Weight: 0.220
1. Mix ingredients thoroughly on slow speed for 30 seconds.
2. Scrape down sides of bowl.
3. Mix for 15 seconds on second speed.
4. Rest dough for 10 minutes.
5. Brush dough with melted butter or margarine.
6. Sprinkle cinnamon mix generously on dough.
7. Roll up mixture and cut at scaling weight.
7. Bake at 222°C for approximately 13 minutes.
Yield: 35 Scones at 70g
Recipe percentages are on total batter / mix weight (100%)
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