Group : Scone
Ingredient
KG
%
10.000
100.00
Water
4.500
45.00
Lavender extract
0.015
0.15
Total Weight: 14.515
Group : Cream
Ingredient
KG
%
1.000
10.00
Chilled water
1.250
12.50
Total Weight: 2.250

Scone

  1. Add all scone ingredients into a bowl fitted with a beater.
  2. Slowly add water to the mix over 1 minute on low speed.
  3. Scrape down.
  4. Mix for a further 1 minute on low speed.
  5. Mould dough into a ball and roll out into desired thickness.
  6. Cut to size and place onto baking sheet.
  7. Leave to rest for 15 minutes.
  8. Bake at 220°C for 12-15 minutes.
  9. Once cool, cut in half and pipe on the bottom half a generous amount of RTU Lemon Cream.

Cream

  1. Whisk the water and Instant Cream for 3-4 minutes on high speed.
  2. Pipe a large rosette of cream onto the lemon base.
  3. Sandwich the two halves together and finish by dusting with icing sugar.
Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Scone, Sweet Good