Scone is a traditional English snack. If classified, it should belong to the category of simple bread
However, Sikang is a snack more suitable for afternoon tea. With a cup of black tea, it feels wonderful.
The most primitive shape of Sikang is a triangle. Roll out the dough, cut it into triangles and place it in the oven to bake. Later, Sikang's taste continued to develop and improve, and the shape was no longer a simple triangle. It could be made into various shapes such as round, square and even lace.
Scone is ideal for smearing with various jams or cheeses and serving with black tea. In addition to serving as refreshments, it is also a great choice for breakfast every morning.
Cranberry Scone
Recipe Recommendations
- low-gluten flour 100 grams
- butter 25 grams
- whole egg liquid 1 tablespoon
- milk 45ml
- dried cranberries 15 grams
- baking powder 1 teaspoon
- fine sugar 15 grams
- salt 1/4 teaspoon
- salty and sweet
- baking
- an hour
- ordinary
Steps for Cranberry Scone
1
Mix low-gluten flour, baking powder, and salt and sieve.
2
Mix the sugar, softened butter and the flour from step 1, and rub with your hands until the butter and flour are completely mixed.
3
The kneaded flour is in the state of coarse corn flour.
4
Add whole egg liquid and milk to the flour.
5
Knead into dough.
6
Pour in the dried cranberries.
7
Gently rub for 30 seconds. The surface of the kneaded dough is bright and does not stick to your hands. Do not over-knead the dough to avoid excessive gluten formation and affecting the taste of the finished product.
8
Use a rolling pin to roll the dough into a 1.5-cm thick dough sheet.
9
Cut the dough sheet with the diameter and mold.
10
Place the cut dough sheets on a baking sheet and brush the surface with a layer of whole egg liquid.
11
Put it into a preheated oven at 200℃ and bake for about 15 minutes until the surface is golden brown.Cranberry Scone Make Tips
1. When kneading the ingredients into a dough, do not over-knead; stop when the surface of the dough is smooth and shiny. Over-kneading will cause excessive gluten formation, affecting the texture.
2. If you do not have a round cutter, you can use a knife to cut the dough sheet directly into small triangular pieces of a suitable size.
3. Omit the dried cranberries in the recipe to make plain scones.