This complete scone mix requires only the addition of water to make scones with a soft, creamy texture and rustic look.
To use, place12.5kg of dry mix in a bowl fitted with a beater. Add 5.625kg of water over 1 minute on low speed. Scrape down and mix for further 1.5 minutes on low speed. Mould the dough into a ball and rest under a plastic sheet/bread cloth for 10 minutes. Pin dough to required depth. Rest for a further 5 minutes the cut out into desired shapes. Rest for 15 minutes before baking. Bake at 220 - 225 degrees for approximately 10 minutes.