Cranberry scon
By VicentaLakin
Sicon is a Scottish fast bread whose name comes from a stone that has a long history and is known as Shukang Stone。
Recipe Recommendations
- butter 150 grams
- granulated sugar 60 grams
- low-gluten flour 300 grams
- whole egg liquid 50 grams
- milk 80 grams
- dried cranberries 50 grams
- salt 2 grams
- baking powder 7 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Cranberry scon
1
Dry materials are evenly plattered into particles with butter。
2
Add full egg fluids and milk, not one-off milk, and then rub it in groups, and then the rest of the milk is seen in the state, dry and wet, anyway。
3
Add cranberry dry evenly。
4
if you like red bean grains in the middle, you'll split them into two squares to 0.5 cm, then you'll spread a red bean on another ground, then you'll use another cover to cover up to 0.8-1 cm, and you won't like it to go straight to 0.8-1 cm and put it in the freezer。
5
FROZEN AND HARD-TO-EXCISE MOULDS ARE PRESSURED TO THE SAME SIZE, WITH A 200-DEGREE PREHEAT AT THE GOBIK T38。
6
Put a plate on the yolk。
7
It'll take 170 degrees to bake for 19-23 minutes。