[Cranberry scone] soft as bread

[Cranberry scone] soft as bread

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

Production steps:

Step 1: prepare the required materials. Soften the butter at room temperature. Cut into small cubes and set aside. Sift low gluten powder, baking powder, sugar and salt.

Step 2: mix the flour mixture with the butter.

Step 3: rub it with your hands to feel like bread crumbs. Then pour in the milk.

Step 4: knead well and add cranberries.

Step 5: cover with plastic film and refrigerate in refrigerator for about 1 hour (this step is the key to make Sikang's outer coke and inner tenderness). Take it out from the refrigerator, divide it into 10 parts, gently knead it into a nearly round shape, and apply a layer of milk on the surface with a brush.

Step 2: preheat the oven for about 20 minutes.

Materials required:

Cranberry: 20g

Low gluten powder: 150g

Baking powder: 1 teaspoon

Butter: 50g

Sugar: 40g

Milk: 0 ml

A little salt: a little salt

Milk (brush surface): a little

Note: cranberries can also be replaced with raisins, fresh blueberries, etc.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet