Cranberry scon
By VicentaLakin
Sucon is a Scottish fast bread whose name comes from a long-standing stone in Scotland, known as the Stone of Sucon. Traditional scones are triangles, with oats as the main material, baked in a pan for pancakes. Flour has now become the main material and is baked, as usual pasta, in ovens and in traditional triangles. The Europeans describe Sukang as the main character of the tea, and his good or bad behaviour can determine the level of the teahouse, with jam or butter. It would be very charming to have a good count tea and taste。
Recipe Recommendations
- the cranberry 20 grams
- low-gluten flour 150 grams
- baking powder 1 teaspoon
- butter 50 grams
- sugar 40 grams
- milk 0ML
- a little salt a little
- Milk (for brushing surface) a little
- sweetening
- roast
- an hour
- ordinary
Steps for Cranberry scon
1
Prepare the required materials. Butter room temperature goes back to the room temperature and cuts into a spare. Low-banded powder, powdered powder, sugar, salt sift。
2
The flour mixture is mixed with butter。
3
It's like bread crumbs. And pour milk。
4
Smash it and add cranberry。
5
It's about an hour of cold storage in the fridge (this step is the key to extra-scientific charring). After being removed from the refrigerator, 10 pieces were divided into any kind of near circle, with a coating of milk on the surface。
6
Preheated oven 200 degrees, about 20 minutes。Cranberry scon Make Tips
Cranberries can also be replaced with raisins, fresh blueberries, etc.