Total Weight: 2.450
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. 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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