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Scone Mix (McDougalls)
Code
300915S
VAT: 0.00%
Brand: McDougalls
Just add water. No artificial flavours. No added preservatives. Suitable for vegetarians.
Contains
Cereal, Gluten, Milk
Does Not Contain
Celery, Crustaceans, Sesame, Fish, Lupin, Molluscs, Mustard, Nuts, Peanuts, Sulphur Dioxide
May contain
Eggs, Soya
Suitable for
Vegetarians
Storage Instructions
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.
For best results once opened, keep bag tightly closed and use within 2 months.
Directions For Use
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 fanassisted 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.
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 fanassisted 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.
Product Ingredients
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Raising Agents (E500, E341(i), E450, E501), Dextrose, Whey Powder (from Milk).
Typical Values per 100g/ml
Based on a reference intake of an average adult (8400kJ/2000kCal) diet
Energy
387 kcal / 1635 kJ
Fat
8.1 g
of which saturates
3.2 g
Carbohydrates
68.3 g
of which sugars
9.8 g
Fibre
2.8 g
Protein
8.9 g
Salt
0.81 g
All product information is correct at time of upload. Information may change so please check the packaging before use.
If allergen information is not presented here, please obtain it from the product packaging or speak with our QA Department.