4 Jun 2019
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
- Mix the water with Tegral Scone for 1 min. at slow speed and for 1 min. at medium speed.
Filling
- Incorporate the filling ingredients into the dough.
- Roll out the dough into a 6 cm diameter shape and cut scones of 1.5 cm large.
- Put the scones on a baking tray and leave to rest for 20 min.
- Dust the scones with flour and bake them for 15 min. at 220 °C.
