Cranberry Scone
I have done it many times, and this time I took the step diagram.
Recipe Recommendations
- low-gluten flour 100 grams
- milk 45ml
- baking powder 1 teaspoon
- butter 25 grams
- whole egg liquid 1 tablespoon
- dried cranberries 15 grams
- fine sugar 15 grams
- salt 1/4 teaspoon
- sweetening
- baking
- 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 knead gently.
7
Use a rolling pin to roll the dough into thick dough sheets.
8
Use a mold to cut the desired shape, preheat the oven to 160 degrees, and discharge the cut dough into a baking sheet and brush the surface with a layer of whole egg liquid.
9
Bake until golden brown on the surface, about 20 minutes.