Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
10 kg 22 lbs 1 oz kg IREKS Spelt & Honey
-
2.5 kg 5 lbs 8 oz kg Andrew Shortening AV NH RSPO MB
-
1 kg 2 lbs 3 oz kg Sugar Tate & Lyle Gran (Cane)
-
0.2 kg 0 lbs 7 oz kg Baking powder
-
5 L 21 cups Milk
Scones using Spelt and Honey
Method
-
Mixing time: Stir all the dry ingredients for one minute. Then add the liquid ingredients and mix for a further two minutes until the liquid has been absorbed.
-
Baking temperature: 220° C
-
Baking time: approx. 15 minutes
-
Roll the dough out to a thickness of 10 mm – 12 mm and cut with a scone cutter. Place on baking trays and bake. Mixed fruits can be added to the dough if desired as an alternative up to 25 % addition.
