The yeast version of Scone is already very healthy. Today, we use natural yeast seeds to make a Scone, which will turn waste into treasure (our family feeds natural yeast seeds in refrigeration most of the time, and we only take them out and feed them a few times a week on weekends. However, the waste yeast seeds that need to be thrown away in those few feedings still make many people feel distressed), delicious and healthy, and convenient and fast. You can make breakfast or afternoon tea, so why not?^_^
I thought about this recipe myself, so I can say I created it myself.
Matcha raisin scone
By JoanyHaley
Recipe Recommendations
- acaroid 140g
- butter 50g
- natural fermentation seed 280g
- raisins appropriate amount
- egg liquid appropriate amount
- fine sugar 15g
- matcha powder 8g
Steps for Matcha raisin scone
1
First mix the medium flour and matcha powder well and sieve.
2
Knead the sifted powder, fine sugar, butter, and yeast seeds into a smooth dough.
3
Add washed and drained raisins.
4
Fold the dough twice to fold the raisins into the dough. Then place the dough in a crisper bag and refrigerate for 8-10 hours.
5
Remove the refrigerated dough and roll it into 1 cm thick slices.
6
Cut it into squares (or whatever shape you like, but printing patterns is not recommended. This dough is very malleable and will expand a lot when it enters the oven. If printing patterns, the patterns will disappear).
7
Brush the surface with egg liquid, preheat the oven to 186 degrees, the middle layer, for about 25 minutes.Matcha raisin scone Make Tips
You can replace the raisins with other dried fruits you like, but remember to drain the water from the surface.