Yield Guide: Dry mix 1Kg + Approx water 500ml = Approx portions 57g/(2oz) x 26. Dry mix Whole Bag 3.5kg + Approx water 1.75L = Approx portions 57g/(2oz) x 92. Dry mix 1lb + Approx water 7.7fl oz = Approx portions 57g/(2oz) x 12. Dry mix Whole bag 7lb 11oz + Approx water 3pts 07fl oz = Approx portions 57g/(2oz) x 92.
Make-up instructions: 1. Place the McDougalls Scone Mix into a mixing bowl fitted with a beater attachment. 2. Blend in the correct amount of cold water using a beater on a SLOW speed until a dough is formed. DO NO OVER MIX. 3. Transfer dough onto a lightly floured surface and knead until just smooth. Roll out to 18mm (¾”) thickness. Cut out scones using a 6cm straight edge pastry cutter (7cm fluted). Place the scones on a greased baking tray. Brush with beaten egg for a glazed finish. 4. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 10 – 15 minutes. For fan–assisted ovens bake at 200°C/400°F/Gas Mark 6.
For Doughnuts: 1. Roll out the dough to approx 6mm and cut into rings, then place onto a floured tray. 2. Deep fry at 180°C/350°F (turning occasionally) until golden brown and cooked through. 3. Drain and coat with icing or dip in caster sugar. 4. Serve within 24 hours.
Store in a cool dry place. Keep bag tightly closed after part use.
For best results once opened, keep bag tightly closed and use within 2 months.
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Product information and ingredients may change; please always read product labels carefully in addition to this document for accuracy. Please also consider changes to ingredients when products have been substituted.
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