Scone Mix Makes 92 scones (6cm straight/7cm fluted cutter)
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Store in a cool dry place. Keep bag tightly closed after part use.Best before end: see back of pack.
Cooking instructions
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Yield Guide Dry mix Approx water Approx portions 57g (2oz) 1 kg 500ml 26 Whole Bag 3.5kg 1.75L 92 1lb 7.7fl oz 12 Whole Bag 7lb 11oz 3pts 07fl oz 92 Make-up instructions 1. Place the McDougalls Scone Mix into a mixing bowl fitted with a beater attachment. 2. Blend in the correct amount of cold water using a beater on a SLOW speed until a dough is formed. DO NO OVER MIX. 3. Transfer dough onto a lightly floured surface and knead until just smooth. Roll out to 18mm (¾”) thickness. Cut out scones using a 6cm straight edge pastry cutter (7cm fluted). Place the scones on a greased baking tray. Brush with beaten egg for a glazed finish. 4. Bake in a preheated oven at 220°C/ 425°F/ Gas Mark 7 for 10 – 15 minutes. For fan–assisted ovens bake at 200°C/ 400°F/ Gas Mark 6. For Doughnuts: 1. Roll out the dough to approx 6mm and cut into rings, then place onto a floured tray. 2. Deep fry at 180°C / 350°F (turning occasionally) until golden brown and cooked through. 3. Drain and coat with icing or dip in caster sugar. 4. Serve within 24 hours.
All cooking appliances vary in performance, these cooking instructions are guidelines only.
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