Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singlupan (Gluten Free)
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5.6 L 23.52 cups Buttermilk
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1.9 kg 4 lbs 3 oz kg Fat (Shortening)
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1.7 kg 3 lbs 12 oz kg Whole Egg
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1.9 kg 4 lbs 3 oz kg Sugar Tate & Lyle Gran (Cane)
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0.6 kg 1 lbs 5 oz kg Baking powder
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2 kg 4 lbs 7 oz kg Raisins
Gluten Free Scones Using IREKS Singlupan
Method
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Mixing time: Mix the dry ingredients for 1 minute on slow speed. Then add the liquid ingredients and mix for a further 1 minute or until the liquid has been absorbed.
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Processing: Scones
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Baking temperature: 220° C
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Baking time: 25 minutes
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Roll the dough to a thickness of 10 mm – 12 mm and cut with a scone cutter. Place on baking trays and bake.
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General hint: Mixed dried fruit can be added to the dough if desired as an alternative up to an addition of 25 %.
