Page 62 - Café 24-7 recipes

Ingredients: Method:

Qty Ingredients
1. Place all caster sugar, scone mix and water
93g Caster Sugar into a large mixing bowl (planetary mixer

with dough hook if you have one) and mix
920g Scone Mix (brand, supplier)
on low speed for 3 mins.
400mL Water
2. Place on lightly floured surface and roll to 1”

240mL Cream (thickened?) thickness.

3. Cut using scone cutter.
360g Raspberry Jam (brand)
4. Combine remaining dough and roll out
12 30mL Sauce Portion Containers and Lids
again, cutting more scones.

12 60mL Sauce Portion Containers and Lids 5. Continue process until all dough is used.

Genfac 500ml container if selling as G&G 6. Place scones on greased tray lined with
also
baking paper – 15 maximum per tray (rows
2 Sheets ½ cut Greaseproof Paper
of 3 x 5).

7. Cook in UNOX oven on “SCONE” setting.
Packing for Grab N Go:
8. In small bench mixer, measure cream in

1. Place brown serviette folded in half in genfac bowl and using “Balloon Whisk”, whip
Servings: 12 container.
2. Place scone in container. cream until soft peaks form – pipe into 60mL
Shelf Life: 4 days 3. Pipe jam into 30ml container, lid and place in sauce containers and lid.
container.
4. Pipe cream into 60ml container, lid and place in 9. Pipe jam into 30ml Sauce Containers and
container. lid.
5. Place knife on a diagonal on top of scone.
6. Close, label and date. 62