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Scones De Luxe (Quark Buns)


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
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
BRC Halal Kosher RSPO Skal

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