rum raisin scone
By SunnyLynch
Last night, I baked Taurus horn bread and this rum raisin scone for my daughter to eat in the car. This is my first time making Sikang. I didn't expect Sikang to be so delicious. It's burnt on the outside and tender on the inside. It's very fragrant. When I was doing it, I suddenly thought of using rum with raisins. The taste was surprisingly good. If I didn't have rum and only used raisins, it would be okay, but it would have less special aroma. I suggest everyone try this combination, I already fell in love with it.
Recipe Recommendations
- low-gluten flour 150g
- baking powder 4 grams
- butter 50g
- sugar 40g
- milk 70ml
- salt a little
- raisins 50 grams
- egg liquid a little
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for rum raisin scone
1
Prepare all materials.
2
Pour 1 tablespoon of rum into the raisins and mix well, and let stand for 30 minutes (you can soak for a few more hours if conditions permit).
3
Add baking powder, sugar and salt to low-gluten flour.
4
Add the softened diced butter to the flour.
5
Rub the flour and butter into granules by hand, then add the raisins and milk.
6
Knead evenly with your hands, taking care not to stir too much.
7
Wrap it with plastic wrap and place it in the refrigerator and leave it for about 1 hour (this step is the key to ensuring that the taste of Scone is burnt on the outside and tender on the inside).
8
After removing it from the refrigerator, rub it into a round shape at will.
9
Spread on a baking sheet and brush with egg or milk liquid.
10
Preheat the oven at 200 degrees and bake for about 20 minutes.