Scone is a traditional British snack that originated in Scotland and is a Scottish quick bread.
The traditional Scone Triangle uses oats as the main ingredient. Now through continuous evolution, Scone can be made into any shape we like. The taste is richer, whether sweet or salty. For breakfast or afternoon tea, apply cheese or jam with milk or black tea, the soft, crisp and fragrant taste is really wonderful and enjoyable.
I just came back from a trip and was a little overwhelmed by baking bread, so I used this Scone to make the staple food for breakfast. In order to be healthier, we replaced the baking powder with a yeast version. The whole process takes about an hour. If we use baking powder to operate it, 30 minutes should be enough. It is truly a fast bread!
Cranberry Scone
Recipe Recommendations
- high-gluten flour 170 g
- low-gluten flour 80g
- unsalted butter 60g
- dried cranberries a little
- eggs one
- fine sugar 50g
- salt 1g
- light cream 20g
- milk 60 grams
- dry yeast 3g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cranberry Scone
1
Soak the dried cranberries in warm water in advance to soften, and weigh the required ingredients.
2
Dissolve the yeast in warm milk and stir evenly. Beat the egg liquid and mix it with the light cream and stir well (set aside a small spoonful to brush the surface).
3
Mix the flour, sugar and salt well, add the butter into the flour, cut into small dices, and rub into crumbs.
4
Dry the soft cranberries dry and add in and mix well.
5
Mix the yeast milk with the egg milk liquid and add it to the flour a little.
6
Stir until dry powder.
7
Gently knead it into a ball without kneading it repeatedly.
8
Sprinkle thin flour on the plate and roll out the dough.
9
Fold it twice to three times and roll it into a 2 cm thick cake.
10
Use a mold to press out the shape.
11
Place in a baking pan and let rise for 30 minutes.
12
After awakening, brush the surface with egg liquid and place it in a preheated oven and bake at 178 degrees for 20 minutes.Cranberry Scone Make Tips
1. When adding yeast milk and egg milk liquid to flour, add small amounts in batches. If the liquid content is too high, it will be too sticky and difficult to operate. 2. Just knead the dough into a ball, and do not knead it repeatedly, otherwise the dough will become thin and the finished product will taste bad. 3. If the shape of the dough sheet is irregular when rolled out for the first time, you can fold and roll it out more time. However, repeated folding and rolling out will also make the dough become gluten and affect the taste of the finished product. 4. The oven temperatures of each house are different. Please adjust the baking time and temperature as appropriate.