Formulas
Anything-Goes Scones
This basic recipe offers endless variety -- just alter the fruit (or nuts) according to the seasons and customer demand.
Combine dry ingredients. Add butter, cut into pieces; mix until crumbled. Add water and eggs; mix to moisten. Mix in fruit. Chill to firm. Scale into 6-lb. units. Roll on well-floured surface, 1/2" thick. For triangles, cut 3" round strips, then into triangles. For rounds, cut with 3" round cutter. Arrange on paper-lined pans. Brush with whole-egg wash. Bake at 410°F for 18 to 20 minutes until golden.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® Spring King Spring Patent Flour |
8 lbs., 12 ozs. |
34.01 |
75.00 |
| Progressive Baker® Pastry Flour | 3 lbs. |
11.90 |
25.00 |
| Granulated sugar | 1 lb., 8 ozs. |
5.77 |
12.75 |
| Baking powder | 6 ozs. |
1.44 |
3.25 |
| Progressive Baker® Premium Baker's Salt | 3 ozs. |
.72 |
1.50 |
| Milk powder | 6 ozs. |
1.44 |
3.25 |
| Butter, cold | 4 lbs., 8 ozs. |
17.31 |
38.25 |
| Water, cold | 4 lbs., 8 ozs. |
17.31 |
38.25 |
| Eggs, beaten | 3 lbs., 12 ozs. |
14.70
|
35.75 |
| Rye Flour | 3 lbs. |
11.54 |
25.50 |
| Fine semolina | 1 lb., 9.5 ozs. |
6.25 |
15.25 |
| Whole-egg wash | As needed |
||
| Total | 26 lbs., 3 ozs. |
100.00 |
273.75 |
FRUIT Dried, chopped if large 3 lbs. OR Fresh, diced 8 lbs.