Cranberry Scone

Scone is a traditional English dessert. It is simple to make and has a high success rate. It is very suitable for those who are new to baking!

Ingredients:

   Low-gluten flour 250g ,egg 1 piece, baking powder 6g, castor sugar 40g, butter 50g, whipped cream 50-60ml, cranberry 70g, salt 2g

Steps:

        1.Mix whipped cream and egg liquid, and mix evenly.

 

  2.Mix low-gluten flour, baking powder, sugar and salt evenly.

3.Be sure to stir evenly, because Scone does not need to knead the dough too much, so try to mix the ingredients evenly, so that the taste will be better.

   4.Add the softened butter to the mixed flour.

   5.Knead the butter and powder with your hands to form a coarse granular shape, so that the butter can melt during baking and make Scone softer.

   6.Put in the cranberries and stir evenly, grab them loosely with your hands, don't press hard.

   7.Pour the mixture of egg liquid and whipped cream.

   8.Knead the dough gently, and be sure to minimize the number of kneading times to prevent the flour from generating gluten, the less gluten produced, the softer the taste of Skan baked.

   9.In order to facilitate the shaping, you can put it in a six-inch pie plate, the thickness of the pie plate is just right, and the surface can be decorated with a little cranberry.

   10.The pie plate has a flexible bottom, which is easy to fall off and cut into six pieces. The traditional shape of Scone is triangular, and it can also be pressed into a circle and other shapes you like with a mold.

   11.Brush a thin layer of egg liquid on it.

   12.Preheat the oven at 200 degrees, put it in the middle layer, and bake for 20 minutes. The taste is still a bit soft when it is hot from the oven, but it will have a soft taste when it is left to cool. Paired with a cup of black tea or coffee is an excellent match for afternoon tea.