Recipe: Dried fruit scone

4 Jun 2019

Recipes
Tegral
Topfil
Bakery

Ingredients

Base

  • 1000 g of Tegral Scone*
  • 420 g of Water (cold)

Filling

  • 160 g of Walnuts
  • 160 g of Figs (dried)
  • 160 g of Dates

Decoration

  • Q.S. of Topfil Raspberry*
  • 160 g of Hard cheese (such as Comté)

*Puratos product

Good to know:
A great way of serving these scones is with some Comté cheese and Topfil Raspberry. 

Working Method

Base

  1. Mix the water with Tegral Scone for 1 min. at slow speed and for 1 min. at medium speed. 

Filling

  1. Incorporate the filling ingredients into the dough.
  2. Roll out the dough into a 6 cm diameter shape and cut scones of 1.5 cm large.
  3. Put the scones on a baking tray and leave to rest for 20 min.
  4. Dust the scones with flour and bake them for 15 min. at 220 °C.