raisin scone

Recipe Recommendations

• low powder 250g
• butter 60g
• eggs 50g
• white sugar 10g
• salt 2g
• guozhen 50ML
• baking powder 6G
• raisins 20g

• sweetening
• baking
• an hour
• ordinary

Steps for raisin scone

1

Sift the low flour and baking powder, and add the butter that has been softened at room temperature in advance.

2

Use chopsticks to pinch the butter into diced pieces and rub the flour and butter with your hands into breadcrumbs.

3

Slowly add 4/5 of the egg liquid and fruit essence to the flour, stir with chopsticks until there is no dry powder.

4

Gently knead the flocculent flour into a ball, roll out the dough into thick slices, and add the raisins.

5

Fold the dough sheet in half and roll it out to be about 1.5cm thick.

6

Cut the dough sheet with a mold. (I don't have a cookie mold, so I use a mooncake mold)

7

Place the raw embryos on a baking sheet lined with oil paper and brush with egg liquid.

8

Preheat the oven to 200 degrees for 20 minutes.

Recipe Categories

• baking Recipes