Recipe: Smart scones

30 Nov 2018

Recipes
Bakery

Ingredients

Base

  • 1000 g of Tegral Scone*
  • 420 g of Water

Variation - Cheesy Scones

  • Q.S. of Chantypak*
  • Q.S. of Sunset Glaze*
  • Q.S. of Nut mix (roasted nuts, 10% batter)
  • Q.S. Bacon (crispy)

Variation - Chocolate Scones

  • 70 g of Belcolade Dark K 20*
  • Q.S. of Puravita Decor Multi Seeds & Multi Flakes* 
  • Q.S. of Carat Nutolade*
  • Q.S. of Chantypak*
  • Q.S. of Sunset Glaze*
  • 70 g of Cranberries (dried)
  • Q.S. Hazelnuts

 

*Puratos product

Working Method

Base

  1. Mix all ingredients until obtaining a smooth dough. Add the filling ingredients and let the dough rest under a plastic film for 20 min.
  2. Roll out the dough with a thickness of 12 mm, cut round shapes and put on a baking tray.
  3. Add the decorating ingredients and bake for approximately 18 min. at 180°C with closed damper.

Variation - Cheesy Scones

  1. Filling: Incorporate the nut mix into the base 
  2. Decoration: Glaze with Sunset Glaze and top with sesame seeds. 
  3. Serve: Cut the scones like a hamburger bun, fill with some whipped Chantypak and the crispy bacon. 

Variation - Chocolate Scones

  1. Filling: Incorporate the dry cranberries and the Belcolade Dark K 20 into the base.
  2. Decoration: Glaze with Sunset Glaze and top with Puravita Decor Multi Seeds & Multi Flakes. 
  3. Serve: Cut a round shape on the top of the scone, fill with Carat Nutolade, top with some whipped Chantypak and decorate with some hazelnuts.