Panettone Scones

January 30, 2021 | Chef Oliver Lim


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


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

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Panettone Scones