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 | Patisserie 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.

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