Cranberry scon
By VicentaLakin
It's a simple English bread, and it's a taste between cookies and bread. Shapes can also be diversified, no longer a fixed triangle, and can be shaped into circles, triangles, hearts and the like. It's fresh out of the oven. It's soft, it's soft, it's soft. In addition to serving as breakfast, Succon is better suited for tea in the afternoon, and it would be perfect if it were a little jam and a cup of coffee or tea。
Recipe Recommendations
- low-gluten flour 100g
- egg liquid 15g
- unsalted butter 25g
- salt 1g
- fine sugar 15g
- baking powder 4g
- dried cranberries 15g
- milk 45G
- sweetening
- roast
- ten minutes
- simple
Steps for Cranberry scon
1
Let's sift down, salt and bubbles
2
Then put sugar and soft butter in
3
Scratch it with your hands
4
Add egg fluid and milk to the noodles
5
The cranberry is a little small, but it can't be too broken
6
Just rub it in with the noodles
7
the pasta will be 1-1.5 cm thick, and the mold will be pressed out, and the last edges can be drawn again
8
Then put it on a non-glaze and brush it with egg fluid
9
The oven is 200 degrees preheated for five minutes, the oven is placed below the floor (the large oven can be placed in the middle), the oven is baked for 15 minutes and the surface is yellow
10
The fresh-out scombs, soft inside, good tasteCranberry scon Make Tips
One, if you don't have cranberry, you can change to a raisin, or you can't do it, you don't have to make a raisin, you don't have to make a raisin, you don't have to be smooth, or you'll have to stretch, or you'll have to get a taste, or you'll have to cut into a square or a triangle, or you'll have a brush, or you'll have to use egg yolk