raisin walnut scone

By VicentaLakin

raisin walnut scone
Succon is not as soft as crackers, nor as soft as bread, but between the two, it's an easy-to-do, easy-to-hand western spot, and the kitchen white can be easily handled。

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Steps for raisin walnut scone

  • 1
    All raw materials are ready: butter need not soften, raisins can be impregnated with rum and pre-blended. Without rum, I wash the impurities with warm water and dry them with kitchen paper. Nuts are cooked or microwaved, but they don't smell well
  • 2
    Flour with salt, powder with powder mixed with sugar. even
  • 3
    With butter
  • 4
    Slice butter and flour with a cutter, then make a souffle
  • 5
    Add raisins and walnuts
  • 6
    Combination
  • 7
    We'll add egg fluid and milk
  • 8
    Just hold on to it. Don't overdo it
  • 9
    It's about 1.5 centimetres thick, and I'm a centimetre thin。
  • 10
    It can also be cut directly into triangles or squares. When you're done with the edges, you'll be able to roll it up again
  • 11
    The discharge is on the grill, with the surface brushing the whole egg fluid (which may be better looked). In the pre-heated 180-degree oven, mid-level, 20 minutes。
  • 12
    Done

    • raisin walnut scone Make Tips

    1. The baking temperature is adjusted to the spleen of the home oven. 2. The time of the baking is related to the size of the cake, the temperature of the oven. My only reference is 3

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