Creaming cranberry scones

The scones, which are British fast bread, are crowned by the Royal Scottish Crown, a stone with a long history and known as the stone of scoon or the stone of destiny. The traditional scones are shaped into triangles, with oats as the main material, and are baked with rice croquettes in shallow pans for pancakes. Flour is now the main material and baked in ovens, like ordinary pasta, and no longer in fixed triangles that can be shaped into circles, squares or diamond formations. The scones can be sweet or salty and, in addition to breakfast, snacks. In the shape of a cookie model, it's nice to bake, make it small, make it easy for the babies to eat, not waste enough, with jam, especially delicious. The baby says, Mom, this is my favorite cookie. The scones are the required dessert for British afternoon tea, which can be better with jam and cream. Freshly baked scones, fragrance, soft and sweet inside, and then another flavor after night or cold. It's a great choice for early。