Low sugar raisin scon
By VicentaLakin
It's been a long time since the hot cranberry scone, and I'll challenge it. I heard White would do it. A low sugar version, a fat cut, a soft raisin scon. You don't need any tricks, you mess it up, you can do it with a mix!
Recipe Recommendations
- low-gluten flour 200g
- white sugar 15g
- salt 2g
- Aluminum-free baking powder 5g
- raisins 30g
- pure milk 80g
- butter 40g
- egg liquid 40g
Steps for Low sugar raisin scon
1
Material preparation。
2
Eggs in the bowl。
3
Add milk, evenly mix。
4
A sifted low-banded flour has been added to the basin。
5
Sugar, salt。
6
Puff powder mixed evenly。
7
Add butter (preferably soften)。
8
Wear gloves even to the state of large particles。
9
Join the raisins。
10
Scratch it down a few times, but don't overwrite it。
11
A half-hour freezer。
12
Take out the top-down tarpaulin in a pie。
13
Cut into eight equals, like shape。
14
Brush egg fluid。
15
The oven is 180 degrees preheated for 10 minutes and the mid-level 180 degrees baked for 20 minutes (with a platinum oven that is higher than the other temperatures) and looks at the top colours, remember to be covered with tin paper, so as not to be lost。
16
Out of the oven。