Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
BAKELS BAKING POWDER
0.027
2.7
Bacon bits
0.045
4.5
BAKELS COUNTRY HERB BASE
0.027
2.7
Salt
0.009
0.9
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.220
22
Fresh Milk
0.690
69
Total Weight: 2.018

Method

How to do it:

1. Combine all purpose flour, Bakels Baking Powder, bacon bits, Bakels Country Herb Base and salt. Rub Butta Butteroil Substitute into the flour and blend until the mixture resembles fine bread crumbs.
2. Stir-in milk to give a soft dough.
3. Turn onto a lightly floured board and knead gently.
4. Pat out to about 1 inch thick and stamp out circles using a 2 inch fluted round pastry cutter.
5. Place on a floured baking tray and brush with a little beaten egg or milk.
6. Bake at 230°C for 8-10 minutes or until golden brown.

Yield

33 x 60g

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
BAKELS BAKING POWDER
0.027
2.7
Bacon bits
0.045
4.5
BAKELS COUNTRY HERB BASE
0.027
2.7
Salt
0.009
0.9
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.220
22
Fresh Milk
0.690
69
Total Weight: 2.018

Method

How to do it:

1. Combine all purpose flour, Bakels Baking Powder, bacon bits, Bakels Country Herb Base and salt. Rub Butta Butteroil Substitute into the flour and blend until the mixture resembles fine bread crumbs.
2. Stir-in milk to give a soft dough.
3. Turn onto a lightly floured board and knead gently.
4. Pat out to about 1 inch thick and stamp out circles using a 2 inch fluted round pastry cutter.
5. Place on a floured baking tray and brush with a little beaten egg or milk.
6. Bake at 230°C for 8-10 minutes or until golden brown.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Scone