Nut cranberry scones
By VicentaLakin
The formula is full of light cream, the smell of the whole wheat powder, the smell of seduction in the baked house, and the child starts to eat without waiting. But then again, it tastes the best tastes and tastes when it's hot, the softness of the skin, the softness of the skin, the chewing of the fruit, and the sense of hierarchy, and the heat itself is much lower than the rest of the baked sweets, accompanied by shaving tea, and there's no need to worry too much about energy consumption
Recipe Recommendations
- low-gluten flour 120 grams
- whole wheat flour 30 grams
- milk 60 ml
- salt 1 gram
- white sugar 15 grams
- dried cranberries 20 grams
- light cream 60 grams
- baking powder 5 grams
- butter 30 grams
Steps for Nut cranberry scones
1
Flour is evenly mixed with sugar, salt, bubble powder, then butter is added to it, with hand to butter and flour. Fall into all the liquids, and then put them in cranberry dry and walnuts, with light pressure and synthetic noodles
2
It's a nice face. Put it in the fridge for an hour. Then it's a big one and a half centimeter. Snippets
3
Cut to a triangle of equal size with a knife Form
4
Cut up and put it on the baker with the oilpaper
5
The oven is preheated at 200 degrees and then placed in the oven; the temperature is moved to 185 degrees, with 15 minutes of mid-level roast, to extract the best taste of hot food
6
CompletedNut cranberry scones Make Tips
1. Remove the butter from the refrigerator; there is no need to bring it to room temperature. Cut it into small pieces while it is still hard and use it directly.
2. It is best to soak the dried cranberries in rum first, so the fruit won't be too dry after baking; it is also best to toast the walnuts first; this will greatly enhance the flavor.
3. To better bring out the flavor of the dough, it is best to let it rest in the refrigerator; doing so makes the scones fluffier and softer on the inside.