Recipes

French Scones

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1 kg CWA Scone Mix 2 packets
450 g Water 1⅘ cups
325 g Jam ½ cup

Method

  1. Preheat oven to 210°C (fan forced 200°C)

  2. Combine Laucke CWA Scone Mix with water. Country Women know that excellent scones require more moisture and kneading than is common practice.

  3. 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.

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

  5. When rested, divide the one large dough into two pieces.

  6. Roll each of the 2 dough pieces out to 1 cm thickness.

  7. Place one on a baking tray and spread it with your favourite jam.

  8. Carefully place the other scone sheet on top, and pinch the edges together to stop the jam from boiling out.

  9. Bake for 15-20 minutes until golden brown.

  10. Cut into rectangles. Sprinkle with icing sugar and serve with whipped cream.

  11. Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.

  • Scones
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