Cranberry scon
By VicentaLakin
Recipe Recommendations
- low-gluten flour 290g
- dried cranberries 60g
- milk 150g
- dry powder appropriate amount
- butter 50g
- fine salt appropriate amount
Steps for Cranberry scon
1
Butter softens, cranberry dry cut
2
Low-banded flour and powdered powder
3
Softened butter added to flour, with hand-stamping to feel like coarse almond powder, with fine salt and fine sugar, evenly mixed
4
I'll join the milk in two
5
Join the cranberry dry and flip it to basic parity
6
put the noodles down on the board, press the tablet, flip the folds around the right and the left, press the flat and then fold again, cut into a triangle of about 15 g each with a razor, and put them on a grill with silica. move
7
We'll put a layer of dry flour in the preheat oven with a sifterCranberry scon Make Tips
Knead the dough just until the surface is shiny. Over-kneading will lead to excessive gluten development and affect the texture.