Lemon Jellybean Scone

Ingredients

Unit
Tegral Plain Scone 10.000 kg
Pearl Sugar 1.000 kg
Lemonade 2.500 kg
Egg 2.000 kg
Classic Orange 0.500 kg
Jelly Beans 1.500 kg
total 17.500

Method

  • Using a planetary mixer; mix powder and liquids on a slow speed for 30 seconds.
  • Scrape down and then mix on 2nd speed for 45 seconds.
  • Add jelly beans and mix on slow speed until mixed in.
  • Drop out onto trays to required size.
  • Glaze with Sunset Glaze and dot with 3 or 4 jelly beans.
  • Bake at 190-200oC for 12-15 mins.