Cranberry Scone

Cranberry Scone

Introduction:

"Scone is the fast bread of the Scots. Its name comes from a stone with a long history in Scotland, which is called scone's stone. The traditional scone is a triangle, with oats as the main material, and the dough is baked in a shallow pan for pancakes. Today, flour has become the main material, and like ordinary pasta, it is baked in an oven, and its shape is no longer restricted to the traditional triangle. Europeans describe Sikang as the leading role of afternoon tea. The quality of Sikang can determine the grade of the teahouse, which can be matched with jam or cream. If it is matched with a good Earl tea, the taste and taste will be very special and charming. The first time I did Sikang, I copied Jun's prescription completely, and didn't make any changes. It's not bad. It's easy to do. It doesn't take much time. "

Production steps:

Materials required:

Low powder: 100g

Sugar: 15g

Salt: 1 / 4 tsp

Butter: 25g

Whole egg liquid: 1 tbsp

Milk: 45ml

Dried Cranberry: 15g

Baking powder: 1 / 2 teaspoon

Egg liquid: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet