Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SCONE MIX
2.000
67.8
Water
0.950
32.2
Total Weight: 2.950

Method

Mix FINO SCONE MIX with the Water using a dough hook on low speed for 30 seconds. Scrape down. Mix on second speed for 15 seconds. Do not overmix. Divide in half. Shape rectangular and sheet out 5mm thick by 40cm wide and 80cm long. Spread with any of the 4 fillings as listed and roll up as for a Swiss Roll. Cut into slices 2-2.5cm thick and place cut side down on well greased tray. Rest scones for 10 minutes before baking. Bake at 225¡C for approximately 15 minutes.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SCONE MIX
2.000
67.8
Water
0.950
32.2
Total Weight: 2.950

Method

Mix FINO SCONE MIX with the Water using a dough hook on low speed for 30 seconds. Scrape down. Mix on second speed for 15 seconds. Do not overmix. Divide in half. Shape rectangular and sheet out 5mm thick by 40cm wide and 80cm long. Spread with any of the 4 fillings as listed and roll up as for a Swiss Roll. Cut into slices 2-2.5cm thick and place cut side down on well greased tray. Rest scones for 10 minutes before baking. Bake at 225¡C for approximately 15 minutes.

Additional Information

Recipe percentages are on total batter / mix weight (100%)