Mix FINO SCONE MIX and water on slow speed for 30 seconds using a dough hook. Scrape down. Mix for another 15 seconds on second speed. Do not overmix. Add Sugar and Sultanas/Currants just mix through. Rest dough for 10 minutes. Bake at 225¡C for approximately 13 minutes.
Recipe percentages are on total batter / mix weight (100%)