Cranberry Scone
Cranberry Scone
Introduction:
Production steps:
Materials required:
Low gluten flour: 100g
Whole egg liquid: 1 tablespoon
Milk: 45ml
Butter: 25g
Dried Cranberry: 15g
Sugar: 15g
Salt: 1 / 4 teaspoon
Baking powder: 1 teaspoon
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Cranberry Scone
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