Ingredients
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7 kg 15 lbs 7 oz kg AI Embassy Flour
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3 kg 6 lbs 10 oz kg IREKS Corn Bread Mix
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2.5 kg 5 lbs 8 oz kg Andrew Shortening AV NH RSPO MB
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1 kg 2 lbs 3 oz kg Sugar Tate & Lyle Gran (Cane)
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0.2 kg 0 lbs 7 oz kg PELL™ Gemini Baking Powder
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5 L 21 cups Milk
Easter Scones using IREKS Corn Bread Mix
Method
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Mix all the dry ingredients together for one minute.
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Then add the milk and mix for a further 2 minutes until the liquid has been absorbed.
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Roll out the dough to a thickness of 10-12mm and cut with an egg-shaped cutter.
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Place on baking trays and bake at 200°C for approximately 15 minutes.
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IREKS Corn Bread Topping can be used to decorate and add texture. California Raisins can be added if desired – quantity of addition up to 25%.
