Nutty Cranberry Scones

Overview

This recipe adds a sufficient amount of whipping cream, mixed with the rich aroma of whole wheat flour, and the whole house is filled with a tempting smell. The children can't help but start eating it before it cools down. But having said that, this scone will have the best taste and flavor when eaten while it is hot. It is crispy on the outside, soft on the inside, and chewy with the fruit ingredients. It is rich and layered, and its calories are much lower than other baked desserts. When paired with shaved black tea, you don’t have to worry too much about energy intake!

Tags

• baking
• children
• cookies
• afternoon tea
• baking powder
• butter
• dried cranberries
• low gluten flour
• whipping cream
• white sugar
• whole wheat flour
• milk
• salt

Ingredients

Steps

1. 1 Add sugar, salt, and baking powder to the flour and mix evenly, then add butter and knead with your hands until the butter and flour are completely mixed. Pour in all the liquid, then add dried cranberries and walnuts, and gently press to form a dough

   

2. 2 Let the mixed dough rest in the refrigerator for an hour, then roll it into a large 1.5 cm thick dough sheet

   

3. 3 Cut directly into triangles of equal size with a knife

   

4. 4 Place the cut pieces on a baking sheet lined with greaseproof paper, leaving equal space in between

   

5. 5 Preheat the oven to 200 degrees, then place the baking sheet; adjust the temperature to 185 degrees, bake on the middle rack for 15 minutes, take it out and serve it hot for the best flavor

   

6. 6 Complete