Cranberry scon
By VicentaLakin
Sicon is a Scottish fast bread whose name is the crowning place of the Scottish royal family, a stone with a long history and known as Shukang. StoneofScone or StoneofDestiny. Gold, yellow, smelly, soft. Traditional scones are triangles, with oats as the main raw material, and pasta are baked in shallow pots, while modern scones are mostly used as the main material for flour and are baked in ovens, and are no longer in traditional triangles. All other shapes can be。
Recipe Recommendations
- frozen butter grains 52 grams
- fine sugar 20 grams
- salt 1 gram
- milk 52 grams
- light cream 52 grams
- eggs 42 grams
- low powder 190 grams
- baking powder 10 grams
- the cranberry 50 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Cranberry scon
1
Milk, light cream and eggs are mixed and placed in the freezer reserve。
2
Low powder is mixed with powdered powder。
3
The thawed butter, fine sugar and salt are used in hand-stamping to the butter and flour。
4
Add frozen milk, light cream and eggs。
5
Scramble it with a razor。
6
Add cranberry dry with warm water. Sprinkle the panel on the panel and rub it in the face。
7
One and a half centimetres thick。
8
Cutting into a circle with a tangerine, or cutting into a triangle with a knife, on the grill, brushing a layer of egg yellow or milk。
9
The oven is preheated, 190 degrees and 15 minutes. Enjoy it while it's warm。
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