Panettone Scones

January 30, 2021 | Chef Oliver Lim

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INGREDIENTS

A	100%	300g	German Bread Flour Type 405
	5%	15g	Panettone Sourdough Powder
	25%	75g	Caster Sugar
	6.6%	20g	Double Acting Baking Powder
	33%	100g	Sultana/ Currents
	25%	75g	Salted Butter (softened)
B	30%	90g	Double Cream/ Thicken cream(35% – 38% fat)
	30%	90g	Full Fat Milk/ Whole Milk
C		1	Egg Beaten for topping Optional: Lemon zest for topping

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METHOD:

Rub in ingredient A with fingers until loose and sandy.
Pour in B and fold with a spatula until it forms into a dough.
Place dough on a flat surface to fold twice, as overworking the gluten will toughen dough.
Cut it into desired shape, apply egg wash on top surface and toppings.
Bake in 200 C preheated oven for 10-12 minutes.

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Recipe Steps:

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Recipe Steps:

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At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.
Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua.
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Panettone Scones

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