Recipes

Apricot Almond Scones

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500g CWA Scone Mix 1 packet
230g Water 0.9 cup
150g Dried Apricots 0.75 cup
100g Slivered Almonds 7/8 cup

Method

  1. Combine 500g pack of Laucke CWA Scone Mix with 230ml water. Country Women know that excellent scones require more moisture and kneading than is common practice.
  2. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.
  3. When kneaded, mix in the dried apricots and slivered almonds.
  4. Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.
  5. Dust and roll out to 2.5 to 3 cm thickness. Cut scones, and place on a lined baking tray, just close enough so that when baked the scones will support one another as they rise.
  6. Gather and combine the dough trimmings, round up and let rest again for 5 minutes. Repeat rolling, cutting.
  7. Bake in a preheated oven 210 °C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.

Helpful Hints

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