Cranberry cream scone
By VicentaLakin
It was very soft when it first came out of the oven, and it was a cold night and a different flavor, as early or afternoon tea, and the key was simple. The amount of the formula is eight。
Recipe Recommendations
- low-gluten flour 250g
- light cream 180ml
- fine sugar 45G
- eggs one
- baking powder 5g
- butter 80g
- dried cranberries 30g
- salt 3g
- sweetening
- baking
- half an hour
- simple
Steps for Cranberry cream scone
1
The flour is sifted and then added fine sugar, powdered with powder, salt, and then evenly mixed, with a spare。
2
In the light cream, the eggs are crept, the mix is even, and the room warms back。
3
The frozen butter is removed and added to the flour, and the butter and flour are combined directly with hands, so that the fine grains can be gravitated。
4
Pick up cranberry dry, and if the particles are large, cut a little bit. If there is no cranberry dry, other dried fruit may be used instead. Cut and put in the butter flour mixture。
5
Add a blend of light creamed eggs, so that the mix is even to dry powder. Preheat oven, 200 degrees, 10 minutes。
6
Put some flour on the board or on the operating table, pour the face out, flatten it down, don't tumble the face, make it into a ton。
7
Split it into eight pieces with a knife, or with a model you like. When divided, it was placed in an unscathed dish, leaving a gap between the pieces。
8
A layer of light cream on the face of the dough and some fine sugar particles. Put it in the oven, 200 degrees, for 18 minutes。
9
It's easy to eat with jam, not only to make an emergency, but also to consume light creamCranberry cream scone Make Tips
1. The butter must be chilled beforehand; do not take it out in advance to soften.