Ingredients
| 440g Water |
| 1000g AM Scone Mix with Buttermilk 10kg 50036268 |
| 20g AP Chocolate Flavoured Kularome 1L 50105497 |
| 250g Dark chocolate bits |
| 400g Pitted Morello Cherries, drained |
| 50g Flour (for dusting) |
| 20g Milk |
| 2000g Fresh cream, whipped |
| 2000g Cherry or raspberry jam, to serve |
METHOD : PASTRY BASE
- Using a paddle, place water and Chocolate Flavoured Kularome, then Scone Mix into mixing bowl.
- Mix on 1st speed for 3 minutes. Scrape down bowl.
Then add dark chocolate bits & cherries, mix for 30
seconds on 1st speed. - Dust the work bench with flour then mould the
dough into a ball and rest for approximately 5
minutes. - Re-flour the work bench then roll the dough to the
desired thickness. Cut the dough with scone cutter or
knife (about 80g). Place the scones on a greased or
floured baking tray. Brush milk on top of scones. - Bake at 200ºC for about 12–15 minutes for mini or
about 15–20 minutes for standard. - Serve with fresh whipped cream and cherry or
raspberry jam.