Cranberry scones
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100 grams
- dried cranberries 15 grams
- egg liquid 15 grams
- unsalted butter 25 grams
- salt 1 gram
- fine sugar 15 grams
- baking powder 4 grams
- milk 45 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry scones
1
Butter is softened early at room temperature. The cranberry scale is good, cut into little pieces, but not too broken。
2
Low-banded flour, powdered flour and salt are mixed and then screened together。
3
Add fine sugar and soft butter early。
4
Hand-stamping of the material in the basin into particles makes butter and flour fully mixed。
5
Add a measured milk。
6
Add scattered egg fluids and mix them with chopsticks to dry powder。
7
Scratch it with your hands。
8
Join the cut cranberry dry。
9
The cranberry dry and pasta are fully evenly mixed and rubbed into the face。
10
It is condensed with a crutches to about 1 cm thick。
11
Press your favorite shape with a mold。
12
In this way, the cranberry scones were prepared and placed in a non-adhesive dish。
13
Use a brush to gently brush an egg fluid。
14
The oven is preheated at about 190 degrees, with a mid-level fire and a 15-minute roast。
15
You can see the length of the cranberry scone in the middle。
16
The roasted cranberry scone, with a golden face and a crack is normal。Cranberry scones Make Tips
One, the last step before sending it into the oven, if the egg fluid is replaced with egg yolk, the color will be more beautiful, or you can brush the egg fluid again for about 10 minutes. There's no cranberry in the house. 3. Do not overdo the face, and do not create a bulge in order not to affect the final taste. 4. The oven is for reference temperature, and is adjusted to the temperature control of the oven, which varies from one oven to another。