Ingredients
Group 1
Ingredient
KG
Flour
1.000
Milk powder
0.060
Baking powder
0.060
Sugar
0.250
Butter/margarine
0.250
Water
0.300
Lavender extract
0.002
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 2.372
Method
Lavender and Lemon Scones
1. Place all scone ingredients, except the water, into a mixing bowl and using a beater, blend together to a crumb.
2. Add water and mix to a dough.
3. Roll on a floured bench, cut to desired shape and rest for 20 minutes.
4. Bake at 220℃ (430℉) for approximately 15-20 minutes or until golden brown.
5. Once cool, cut in half and pipe on the bottom half a generous amount of Lemon Cream.
6. Whisk the water and Bakels Instant Cream for 3-4 minutes on top speed.
7. Pipe a large rosette of cream onto the lemon base.
8. Sandwich the two halves together and finish by dusting with icing sugar.
Product Used
Ingredients
Group 1
Ingredient
KG
Flour
1.000
Milk powder
0.060
Baking powder
0.060
Sugar
0.250
Butter/margarine
0.250
Water
0.300
Lavender extract
0.002
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 2.372
Method
Lavender and Lemon Scones
1. Place all scone ingredients, except the water, into a mixing bowl and using a beater, blend together to a crumb.
2. Add water and mix to a dough.
3. Roll on a floured bench, cut to desired shape and rest for 20 minutes.
4. Bake at 220℃ (430℉) for approximately 15-20 minutes or until golden brown.
5. Once cool, cut in half and pipe on the bottom half a generous amount of Lemon Cream.
6. Whisk the water and Bakels Instant Cream for 3-4 minutes on top speed.
7. Pipe a large rosette of cream onto the lemon base.
8. Sandwich the two halves together and finish by dusting with icing sugar.
Ingredients
Group 1
Ingredient
KG
Flour
1.000
Milk powder
0.060
Baking powder
0.060
Sugar
0.250
Butter/margarine
0.250
Water
0.300
Lavender extract
0.002
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 2.372
Method
Lavender and Lemon Scones
1. Place all scone ingredients, except the water, into a mixing bowl and using a beater, blend together to a crumb.
2. Add water and mix to a dough.
3. Roll on a floured bench, cut to desired shape and rest for 20 minutes.
4. Bake at 220℃ (430℉) for approximately 15-20 minutes or until golden brown.
5. Once cool, cut in half and pipe on the bottom half a generous amount of Lemon Cream.
6. Whisk the water and Bakels Instant Cream for 3-4 minutes on top speed.
7. Pipe a large rosette of cream onto the lemon base.
8. Sandwich the two halves together and finish by dusting with icing sugar.
Product Used
Ingredients
Group 1
Ingredient
KG
Flour
1.000
Milk powder
0.060
Baking powder
0.060
Sugar
0.250
Butter/margarine
0.250
Water
0.300
Lavender extract
0.002
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 2.372
Method
Lavender and Lemon Scones
1. Place all scone ingredients, except the water, into a mixing bowl and using a beater, blend together to a crumb.
2. Add water and mix to a dough.
3. Roll on a floured bench, cut to desired shape and rest for 20 minutes.
4. Bake at 220℃ (430℉) for approximately 15-20 minutes or until golden brown.
5. Once cool, cut in half and pipe on the bottom half a generous amount of Lemon Cream.
6. Whisk the water and Bakels Instant Cream for 3-4 minutes on top speed.
7. Pipe a large rosette of cream onto the lemon base.
8. Sandwich the two halves together and finish by dusting with icing sugar.
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