Yeast cranberry scone
By KellieJacobi
Scone is a kind of quick bread. If you don't have time to make bread, you can just make a Scone and enjoy it. (I'm addicted to eating, but I'm also addicted to making things.) The reason for using yeast is that last time when making cheese scone, a friend said that there was aluminum in baking powder, which was bad for health, or I went to buy aluminum-free baking powder, so this time I used yeast instead of baking powder, just for a longer time, but the effect was still good.
Recipe Recommendations
- ordinary flour 280g
- butter 50g
- the cranberry 50g
- milk 110g
- eggs one
- yeast 2g
- sugar 35g
- salt 1/2 teaspoon
Steps for Yeast cranberry scone
1
Soften the butter, add sugar, salt, and mozzolo and mix well (do not stir).
2
Sift in flour and leavened flour, rub by hand until thick corn dregs.3
Add cranberries and grasp well.4
Add eggs and milk and knead them into a dough (add milk in several times according to the water absorption of your own flour). The dough should be relatively hard and not too soft or sticky.5
Spread a thin flour on the panel, roll the dough into a rectangle, and fold it in three times.6
Roll out the folded dough sheets into 1.5cm slices, cut into triangles (I cut 16 pieces), place them on a baking sheet, and let stand for 30 minutes (I put them in the microwave).7
Brush the surface with egg liquid, place it in a preheated 180-degree oven, and place it in the middle layer for 15 minutes (at this time, the color at the bottom is just right, and it feels that the surface is not well colored, so place it on the top layer for about 5 minutes).