Group 1
Ingredient
KG
Pettina Scone Mix
1.000
Cake Margarine or Butter
0.150
Sugar
0.250
Egg
0.200
Water (Variable)
-
Apito Lemon Flavouring Paste
0.015
Total Weight: 1.615
Group 2
Ingredient
KG
Sultanas
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Mixed Peel
0.025
Total Weight: 0.025
1. Place Group 1 in mixing bowl in above order.
2. Blend on low speed for 1 minute with cake beater.
3. Scrape down.
4. Beat on 2nd speed for 3 minutes.
5. Add Group 2 and blend through on low speed.
6. Oven temperature 220°C.
7. This recipe produces approximately 24 rock cakes.
Yield: For Raspberry Buns, delete Group 2. Deposit onto baking trays and make a finger depression in the centre of the bun. Fill with raspberry jam and sprinkle with nibbed sugar. Oven temperature 220°C.
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