Fruit Scones

Recipe for 8 portions  

1. Preheat the oven to 220°C /200°C fan /gas mark 6. Place the MEVALIA Bread Mix and LP Egg Replacer into a large bowl with the salt and baking powder, add  the butter and rub in with your finger tips until the mix resembles a fine crumb. Stir in the sugar.
2. In a jug mix together the MEVALIA Lattis/ ProZero with the vanilla bean paste and lemon juice. Make a well in the dry mix, add the Lattis mixture along with the dried fruit and combine quickly with a butter knife. 
3. Sprinkle some MEVALIA Bread Mix onto the work surface and tip the dough out. Dust with a little more MEVALIA Bread Mix on top, and fold the dough over 2-3 times until it is smooth. Pat into a round shape about 4 cm deep.
4. Take a 5 cm smooth cutter and dip it into the MEVALIA Bread Mix before cutting into the dough, repeat until you have four scones. You may need to reshape to cut out another four.
5. Place on a baking tray and lightly brush with a little MEVALIA Lattis/ ProZero. Bake for 15 minutes until risen.

  Recipe tips; suitable for freezing for up to 2 months, to reheat, fully defrost and bake in the oven 160°C /140°C fan /gas mark 3 for a few minutes until warmed through.