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.

Display Conditions

Display Conditions

Ambient

Category

Category

Confectionery

Finished Product

Finished Product

Scone, Sweet Good