Cranberry Scone
Scone, which originated in Scotland, is the Scots 'QuickBread. Its name comes from the place where the Scottish royal family was crowned, a stone with a long history and known as the Stone of Scone or the Stone of Destiny. Traditional scones are made of oats and baked in a shallow pan used for pancakes. Until now, flour has become the main material, and like ordinary pasta, it is baked in an oven. The shapes can be made into various shapes such as round, square or diamond. Scones can be made into sweet or salty flavors. In addition to being used as breakfast, they can also be used as snacks.
Recipe Recommendations
- medium-gluten flour 2 cups
- sugar 5 tablespoons
- baking powder 1 tablespoon
- salt 1/2 teaspoon
- unsalted butter 6 tablespoons
- dried cranberries 1/2 cup
- sweetening
- baking
- half an hour
- ordinary
Steps for Cranberry Scone
1
Preheat the oven to 425F/220C Put the flour, sugar, baking powder, and salt in a bowl, stir for a while, add cold butter, and use a pastryblender(for pie skins) to mix the butter and flour together. It is normal to have a little pimples.
2
Then add 2/3 cup of half-half and stir gently. Don't stir for too long, just wet the flour.
3
Then add the dried cranberries and gently stir the dried cranberries.
4
Remove the dough from the basin, place it on a floured table and knead it by hand 5-10 times, then beat the dough with your hands into round cakes about 1 inch/2.54 cm thick, cut them into 8 pieces, or cut them into If you like, traditional scones are triangular.
5
Place the cut dough on a baking sheet, spaced 2 inches/5 centimeters apart, and use the spare half-half brush on top of the dough. Sprinkle with spare sugar.
6
Bake in the oven for 12-15 minutes, or until golden brown. Take it out and place it on a shelf until it gets cold and you can eat it.