Scones De Luxe (Quark Buns)
Ingredients

Flour | 100% | 10000 g |
Sonnet Variatiemix Kwark » | 200% | 20000 g |
Liquison Short Cake | 5% | 500 g |
Eggs | 50% | 5000 g |
Water approx. | 75% | 7500 g |
Filling | ||
Raisins | 35% | 3500 g |
Fruitmix | 20% | 2000 g |
Cinnamon Granules | 20% | 2000 g |
Working method | |
Kneading | Mix all ingredients into a dough. Mixing time: approx. 5 minutes. After mixing directly mix filling in |
Dough temperature | Approx. 20ºC. |
Scale | Approx. 1950 gram (30 pieces) |
Dough rest | Approx. 20 minutes |
Dividing | Divide and round up. Place the dough pieces on baking sheets |
Processing | Brush with egg wash in case they will not be finished with fondant |
Baking | Approx. 12 minutes at 210ºC above temperature and 180°C below temperature |
Finishing | Finish the scones with fondant |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |