Cranberry Scone
Ingredients: salt,low-gluten flour,milk,butter,whole egg liquid,fine sugar,baking powder,dried cranberries
Recipe Recommendations
- low-gluten flour 100 grams
- whole egg liquid 1 tablespoon
- milk 45ml
- butter 25 grams
- dried cranberries 15 grams
- fine sugar 15 grams
- salt 1/4 teaspoon
- baking powder 1 teaspoon
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry Scone
1
Mix low-gluten flour, baking powder, and salt and sieve.
2
Sieved flour and add sugar and softened butter.
3
Rub with your hands until the butter and flour are completely mixed and evenly, forming coarse corn flour.
4
Add whole egg liquid and milk to the flour.
5
Gently knead into dough.
6
Pour in the dried cranberries and gently knead for 30 seconds. (Don't over-knead the dough)
7
Use a rolling pin to roll the dough into a 1.5CM thick dough sheet.
8
Cut out the desired shape.
9
Arrange the chopped round dough sheets on a baking sheet.
10
Brush the surface with a layer of whole egg liquid.
11
Put in a preheated 190-degree oven.
12
Bake for about 15 minutes until the surface is golden brown.