Rosemary Whole Wheat Scones

Overview

A sudden whim. There are whole wheat breads, there are whole wheat crackers, there are whole wheat cakes, but I have never seen whole wheat scones. This guy who can't figure out whether it should be considered bread or biscuits has never seen whole wheat appear. At least, it's not everywhere. Otherwise, why haven't you seen it once? There is nothing wrong in the world, and it is only for mediocre people to disturb themselves. No, it doesn't matter. Invent one yourself. Borrowing Jun's recipe, using the classic triangle shape, and adding the rosemary in the refrigerator that needs to be solved as soon as possible, a rosemary whole wheat scone is born. Whole wheat scones don't rise very high and look more like biscuits, but their rough appearance and texture are reminiscent of the tortillas that used to be in the country. Those who are not good at this need to go around.

Tags

• baking
• bread
• baking powder
• butter
• rosemary
• whole egg liquid
• whole wheat flour
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Pick the rosemary leaves, wash and chop them

   

3. 3 Whole wheat flour, baking powder, salt, mix and sift

   

4. 4 Pour the sifted bran back into the flour

   

5. 5 Add butter and sugar

   

6. 6 Grind into coarse particles

   

7. 7 Add egg liquid and milk, mix well

   

8. 8 Add rosemary

   

9. 9 Grab evenly

   

10. 10 Roll into a round cake about 1.2 cm thick

    

11. 11 Cut into 8 pieces

    

12. 12 Put it into the baking pan,

    

13. 13 Brush the surface with egg wash

    

14. 14 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 20 minutes,

    

15. 15 Golden on the surface, out of the oven