Yield: 48 scones
| Ingredients |
Lb. |
Oz. |
Method |
| All-purpose flour |
4 |
8 |
Blend in mixer bowl. |
| Sugar |
1 |
- |
- |
| Baking powder |
- |
2 |
- |
| Salt |
- |
.75 |
- |
| Poppyseeds |
- |
2 |
- |
| Unsalted butter |
1 |
8 |
Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes. |
| Frozen (thawed) or refrigerated liquid whole egg |
1 |
2 |
Combine. Blend into flour mixture. Using dough hook, knead 2 minutes. |
| Cream |
1 |
8 |
- |
| Vanilla |
- |
.2 |
- |
| Dried lemon peel |
- |
1.5 |
- |
| Lemon extract |
- |
.25 |
- |
| Frozen (thawed) or refrigerated liquid whole egg |
- |
8 |
Blend together. |
| Milk |
- |
8 |
- |
| Turbinado or vanilla sugar |
- |
12 |
- |
| Total approximate weight |
11 lb. |
12.7 oz. |
|
Instructions
Scale into 8 (1 lb. 6 oz.) portions. Form each into 6-inch (diameter) mounded round loaves. Cut each into 6 wedges. Brush with egg glaze and dip each scone top into sugar. Place on baking sheets. Bake at 375°F for 18-20 minutes.