Whole wheat raisin Scone

Whole wheat raisin Scone

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: soften the butter at room temperature.

Step 2: sift the flour and baking powder into the container.

Step 3: add eggs, powdered sugar and milk.

Step 4: knead into a smooth dough (don't knead too much to avoid gluten).

Step 5: add raisins.

Step 6: knead well.

Step 7: roll the dough into 8 mm to 1 cm thick cakes, and use the mold to get the desired shape.

Step 8: place the scones on the baking tray with oil paper.

Step 9: preheat the oven 180 degrees.

Step 10: put in the middle of the baking tray and bake for 20 minutes.

Step 11: after baking for 5 minutes, take out and brush a layer of egg liquid, put it into the oven and continue to bake.

Materials required:

Flour: 250g

Butter: 60g

Egg: one

Milk: 20ml

Sugar powder: 40g

Salt: 2G

Raisins: 30g

Baking powder: 8g

Whole egg liquid: right amount

Note: knead the surface is not too strong, in order to avoid muscle.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet