Description
Allergens
NutritionA gluten free plain scone mix suitable for making plain/fruit scones.
White Rice Flour, Sugar, Potato Starch, Tapioca Starch, Maize Starch, Raising Agents (E341(i), E500), Buckwheat Flour, Thickener (Xanthan Gum), Flavouring.
Yield and Make-Up Instructions:
Approx. 30 x 100g portions as sold per 3kg tub
Dry Mix: 500g
Butter (softened): 130g
Milk: 170ml
Eggs: 2
1. Add the milk to the egg and mix together in a jug.
2. Add dry scone mix to the bowl.
3. Then add the butter to the dry scone mix and mix on slow speed until it resembles fine breadcrumbs.
4. Add the milk and egg mixture to the bowl.
5. Mix for 1 minutes on slow speed, or until a dough is formed.
6. Roll out to 3cm thickness. Cut into scones and bake at 200 C/Gas Mark 6 for approx. 12-15 minutes.
Store in a cool dry place away from strong odours and direct sunlight.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
- None Present
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
|
Per 100g |
| Energy (Kcal) | 357 kcal |
| Energy (Kj) | 1485 kj |
| Fat | 2 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 79 g |
| Sugars | 13.6 g |
| Protein | 4.3 g |
| Salt | 1.6 g |