Avena Vital - Scones

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
26 Scone
00h 05
00h 15

Preparation Time: 5 minutes

Proofing and Resting Time: none

Baking Time: approx.15 minutes

Outcome: 26 scones

 

 

Tools needed: Mixer including bowl, kitchen scale and baking tray

Ingredients and Method

Ingredients

  • 250 g Avena Vital
  • 585 g German wheat flour, Type 550
  • 209 g Butter
  • 84 g Sugar
  • 17 g Baking powder
  • 418 ml Milk, approx.

Method

  1. Mix all Ingredients with a beater except milk and butter for one minute. Then add milk and butter and mix for a further 2-3 minutes, until all the liquid has been absorbed.
  2. Once mixed, cover the bowl and start the bulk fermentation for 60 minutes in the refrigerator.
  3. Roll the dough out to a thickness of 15 mm – 20 mm and cut with a scone cutter with a of 6cm diameter.
  4. Place the scones on a baking tray and brush with egg yolk.
  5. The oven should have a temperature of 220º C when you put the scones in.
  6. Bake the scones for approx. 15 minutes
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