Recipes

CWA Fruit Scones

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke CWA Scone Mix 1 packet
220 g Water ⅘ cup
250 g Sultanas 1⅗ cups

Method

  1. Preheat oven to 210°C.

  2. Combine CWA Scone Mix and water.

  3. Knead the dough 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 dough hook. Country Women know that excellent scones require more moisture and kneading than is common practice.

  4. When kneaded, mix in the sultanas.

  5. Scrape on to a floured board to rest for 5 minutes, where the dough will lose any stickiness.

  6. Dust and roll out to about 3 cm thickness.

  7. Cut the scones, and place onto a lined baking tray so that, when baked, the scones will support one another as they rise.

  8. Gather and combine the dough trimmings by hand, mould, and let rest again for 5 minutes.

  9. Repeat rolling, cutting.

  10. Bake in an oven preheated to 210°C for approximately 15-18 minutes, or until scones are golden brown on top.

  11. Cool on a wire rack.

  • Scones
  • Yield: 10 large scones
  • Bake for 15 - 18 minutes
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