Cranberry chocolate scones

Cranberry chocolate scones

Introduction:

"Scone is the English quick bread. Its name comes from the place where the Scottish Royal family was crowned, a stone with a long history and known as stone of scone or stone of destiny. Traditional scones are shaped into triangles, with oats as the main material, and the dough is baked in a shallow pan for pancakes. Now, flour has become the main material, and like ordinary pasta, it is baked in an oven, and its shape is no longer the same triangle. It can be made into various shapes, such as round, square or diamond. Scones can be made sweet or salty. Besides breakfast, they can also be used as snacks. "

Production steps:

Step 1: 100g high flour, 100g low flour, 9g baking powder, sift.

Step 2: cut 66 grams of butter into small pieces, add 30 grams of sugar and 2 grams of salt to the sifted mixture of high and low flour and baking powder.

Step 3: put on disposable gloves and rub them into small pieces.

Step 4: add 40 grams of eggs and 90 grams of milk. Do not add milk at one time, leave about 10 grams, depending on the viscosity of the dough and finally add. (I added about 85 grams)

Step 5: mix well.

Step 6: add 30 grams of dried cranberries and 15 grams of heat-resistant chocolate beans.

Step 7: mix well.

Step 8: put it in the food bag and refrigerate for half an hour.

Step 9: take out the frozen dough, and the dough will still be sticky. With hand powder, spread it on the chopping board and roll it into 1cm thick dough,

Step 10: use the mold to divide it into the shape you like. In the picture, my daughter's little hand is busy.

Step 11: put the sliced scones into the baking tray. I divided 24 pieces. Brush the surface with egg yolk.

Step 12: put into a 180 degree preheated oven, middle layer, heat up and down, 20 minutes.

Step 13: bite the cranberry, sweet and sour, delicious! The skin and bottom of Sikang are crisp, soft and delicious inside!

Materials required:

High flour: 100g

Low powder: 100g

Sugar: 30g

Salt: 2G

Eggs: 40g

Milk: 90g

Baking powder: 9g

Butter: 66g

High temperature resistant chocolate beans: 15g

Dried Cranberry: 30g

Note: the dough of Sikang, mix well, do not over stir with hand.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet