Fruit Scone Pullapart

Method

Mix up a standard scone recipe and leave on the bench for 1 to 2 minutes.

Divide the scone dough into 1.5 kilogram heads.

On a lightly floured bench pin the scone dough out into a rectangular shape 55 centimetres in length and 35 centimetres in width.

Spread 175 grams of any of the Barker’s Professional Patisserie Fillings on top of the pinned out scone dough.

Roll up the scone like a jam roll and cut into 14 equal pieces.

Leave the cut scone on the bench and then cut lengthways so you now have a single scroll cut into 2 pieces.

Using 4 pieces of the cut scone dough place together on a tray so the inside of the scroll faces up like a butterfly.

You can also add diced apple to the Patisserie Filling or crumble to create a different texture and flavour.

Bake at 220°C for approximately 10 to 12 minutes or until golden brown in colour.

Once cold you can either brush with a water icing or leave plain.

Fruit Scone Pullapart

Fruit Scone Pullapart

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