Cranberry Scone

Cranberry Scone

Introduction:

Production steps:

Step 1: sift the low gluten flour, baking powder and salt.

Step 2: mix the sugar, softened butter and sifted flour. Rub the butter and flour until they are well blended.

Step 3: knead the flour into the state of coarse corn flour.

Step 4: add whole egg liquid and milk into the flour and knead into dough. Pour in dried cranberries and knead gently for 30 seconds.

Step 5: knead the dough surface bright, not sticky hands. Don't over knead the dough, so as not to produce too much gluten and affect the taste of the finished product.

Step 6: roll the dough into 1.5cm thick pieces with a rolling pin, and cut out the shape with a mold.

Step 7: brush a layer of milk (or egg liquid) on the surface of the dough, put it into the oven with a preheated temperature of 200 degrees, and heat the middle layer up and down for 15 minutes.

Materials required:

Low powder: 100g

Sugar: 15g

Salt: 1.25ml

Butter: 25g

Whole egg liquid: 15ml

Milk: 45ml

Dried Cranberry: 15g

Baking powder: 4G

matters needing attention: http://blog.sina.com.cn/s/blog_ 6a50eef00101 iran.html

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet