Lemon and Lavender Scone Recipe

Group : Scone
Ingredient
KG
%
Flour
1.000
100.00
Sugar
0.250
25.00
Butter/margarine
0.250
2.50
Milk powder
0.060
6.00
Baking powder
0.060
6.00
Water
0.300
3.00
Lavender extract
0.002
0.20
Total Weight: 1.922
Group : Cream
Ingredient
KG
%
Instant Cream
0.200
20.00
Chilled water
0.250
25.00
Total Weight: 0.450

Scone

  1. Add all scone ingredients (except water) into a mixing bowl fitted with a beater.
  2. Blend together to a crumb.
  3. Add water and mix to a dough.
  4. Roll on a floured bench, cut to desired shape and rest for 20 minutes.
  5. Bake at 220℃ for 15-20 minutes, or until golden brown.
  6. Once cool, cut in half and pipe on the bottom half a generous amount of RTU Lemon Cream.

Cream

  1. Whisk the water and Bakels 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

Occasion

Occasion

Afternoon Tea, Mother's Day

Finished Product

Finished Product

Scone, Sweet Good

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