In the bakery I used sugar "Mistral" Demerara and candied mango, kiwi and pineapple.

Mix 400 g of flour 2 sachets of dry yeast, 100 gr. sugar, 2 tsp salt, 0.5 tsp. of ground cardamom.

Add to the dry mix 100 ml of vegetable oil and 400 ml. of warm water, mix well with a spoon. Dice the candied fruit, stir in to the dough and gradually add the remaining flour.

Knead the dough well. Flour you need to add so much depends on what density you want to get cakes. I have gone lower by about 50-70 grams.

Put in a warm place for proofing for about 1 hour 15 minutes When the dough has risen, it is necessary to press down on the Board and put in a greased form (I forgot to take pictures). The number of test I was able to fill the cake pan and still have 6 small rolls. The form is filled halfway. And again put to rise in a warm place for about 30-40 min.

Bake our buns in a pre heated oven at 180 degrees for 40-45 minutes. The finished scones cool on a wire rack and sprinkle with powdered sugar.