Ingredients

Metric
Imperial
  • 500 g SASKO SCONE MIX
  • 90 g Margarine/ Butter
  • 2 large Eggs
  • 130ml Water
  • 20ml Lemon juice
  • 1 tsp Ground ginger
  • 2 Litre sunflower oil (for frying)
  • 2 Litre Water
  • 3 kg Granulated white sugar
  • 40 g Lavender sprigs
  • 200 g desiccated coconut
  • 17.63 oz SASKO SCONE MIX
  • 3.17 oz Margarine/ Butter
  • 2 large Eggs
  • 4.39 oz Water
  • 0.67 oz Lemon juice
  • 1 tsp Ground ginger
  • 67.62 oz sunflower oil (for frying)
  • 67.62 oz Water
  • 105.82 oz Granulated white sugar
  • 1.41 oz Lavender sprigs
  • 7.05 oz desiccated coconut

Method

  1. Preheat fryer to 170°C.
  2. Place SASKO SCONE MIX and ground ginger in a mixing bowl and rub margarine/butter into the dry mixture by hand.
  3. Beat egg, 130ml water, and lemon juice together with a whisk in a separate bowl.
  4. Cut egg mixture with a large serving spoon/palette knife into dry mixture.
  5. Mix until a soft dough is formed. Do not over mix.
  6. Gently press dough flat on a lightly floured surface. Cover with a damp cloth.

Syrup method:

  1. Place 2L water, 3kg sugar, and lavender in a large pot and bring to the boil. Once all sugar has dissolved, transfer to a bowl and place in the fridge.
  2. Cut/roll dough into desired shapes before frying. (Bare in mind dough will double in size in the fryer.)
  3. Fry until golden then immediately transfer to cold sugar syrup and soak for approximately 5 mins before removing.
  4. Sprinkle with coconut and enjoy!

Ingredients

  • 500 g SASKO SCONE MIX
  • 90 g Margarine/ Butter
  • 2 large Eggs
  • 130ml Water
  • 20ml Lemon juice
  • 1 tsp Ground ginger
  • 2 Litre sunflower oil (for frying)
  • 2 Litre Water
  • 3 kg Granulated white sugar
  • 40 g Lavender sprigs
  • 200 g desiccated coconut

Method

  1. Preheat fryer to 170°C.
  2. Place SASKO SCONE MIX and ground ginger in a mixing bowl and rub margarine/butter into the dry mixture by hand.
  3. Beat egg, 130ml water, and lemon juice together with a whisk in a separate bowl.
  4. Cut egg mixture with a large serving spoon/palette knife into dry mixture.
  5. Mix until a soft dough is formed. Do not over mix.
  6. Gently press dough flat on a lightly floured surface. Cover with a damp cloth.

Syrup method:

  1. Place 2L water, 3kg sugar, and lavender in a large pot and bring to the boil. Once all sugar has dissolved, transfer to a bowl and place in the fridge.
  2. Cut/roll dough into desired shapes before frying. (Bare in mind dough will double in size in the fryer.)
  3. Fry until golden then immediately transfer to cold sugar syrup and soak for approximately 5 mins before removing.
  4. Sprinkle with coconut and enjoy!

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