Cranberry Scone

Cranberry Scone

Introduction:

"Scone, the English muffin, as the name suggests, is from England, and it's also a favorite of the British people."

Production steps:

Step 1: Step 1: sift the low flour and baking powder in the bowl, add the sugar, soften the butter, and mix well with the scraper.

Step 2: in the mixed dough, add the beaten eggs and vanilla essence, mix well with scraper, add the dried cranberry, and knead gently for about 2 minutes.

Step 3: wrap the dough with plastic wrap and refrigerate for half an hour.

Step 4: take out the dough, roll it into 2cm thick cake with rolling pin, press out the shape with mold, preheat the oven for 200 degrees.

Step 5: put the dough on the baking plate, brush with egg liquid, bake at 190 ℃ for 20 minutes.

Step 2: when enjoying, you can clip your favorite jam or cream, which is a good match! Of course, you can't miss English black tea!

Materials required:

Medium gluten powder: 240g

Butter: 50g

Egg: 50g

Milk: 80g

Salt: 2.5G

Baking powder: 5g

Fine granulated sugar: 30g

Vanilla: a few drops

Dried Cranberry: 30g

Note: don't knead hard when kneading, and don't let the dough become gluten. You can try to pull out the dough constantly when mixing the dough, and cut off the gluten of the dough. The dough shaping time after cold storage should be as short as possible. The hot weather and the temperature of the palm will make the dough warm again. If the dough is not cold enough, it will fall when baking. The solution is to refrigerate for another 20 minutes after shaping, take it out and bake it again.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original