Kells De Lux Scone Mix (5kg, 12.5kg)

Kells De Lux Scone Mix: 1000g Water: 450g (for an enhanced result replace 50% of the water with buttermilk) Dried Fruit: 150g (suggested but as required by baker) Suggested Method: 1. Place mix and liquid in a mixing bowl. 2. For a planetary mixer with a beater tool, mix for one minute on first speed, and 30 seconds to one minute on second speed. 3. Add any fruit at this stage and clear through on 1st speed or slow speed. 4. Turn paste out on to a lightly floured table (use white flour for dusting) and ball the dough up. 5. Using a rolling pin or pastry board, gradually reduce the thickness of the ball by rolling out until a height of 2.5cm is achieved. (This may vary according to the baker\'s own requirements on size) 6. Using a scone cutter cut the scones and transfer to a silicone paper lined, floured or lightly greased baking tray. 7. Ball remaining dough up and repeat stages 5 to 7 OR add scrap into the next fresh scone dough being mixed. 8. Egg or milk wash the scones or sprinkle with sugar before baking (optional). 9. Bake at 220°C for 18–19 minutes for a 70mm scone on a full tray in a deck oven. Adjust bake time and temperature depending on oven type, performance and scone size.