Cranberry Scones

Overview

Traditional British snacks, perfect for tea or breakfast with black tea!

Sift together low-gluten flour, baking powder, and salt.
Mix the sugar, softened butter and the flour from the first step, and rub it with your hands until the butter and flour are completely mixed.
The kneaded flour will be in the form of coarse corn.
Add all the egg liquid to the flour, slowly add milk, and knead into a dough.
Pour in the dried cranberries and knead gently for 30 seconds until evenly mixed. The kneaded dough should not stick to your hands. Do not over-knead the dough to avoid excessive gluten production that will affect the quality.
Use a rolling pin to roll the dough to 1.5CM thickness.
Use a heart-shaped cutter to cut out shapes on the dough sheet. (You can also cut it according to the pattern you like, as long as the diameter of each cutting die is about 4.5CM)
Arrange the cut dough slices into a baking pan, brush the surface with a layer of egg wash, put it in a preheated 200-degree oven, and bake for about 15 minutes, until the surface is golden brown.