10L Small Oven Rum Double Berry Scones

Overview

I use Midea’s 10L mini oven, the one that can’t adjust the temperature! There are various restrictions, so the finished product is definitely not comparable to a large oven! The overall color will be darker, but the inside will still be a little wet.

Tags

• baking
• bread
• butter
• cranberries, raisins
• self-rising flour for steamed buns
• whole egg liquid
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Cranberries and raisins are soaked in rum for more than two hours in advance! Take it out and dry it with kitchen paper! Chop the big ones

2. 2 Self-raising flour for steamed buns comes with its own yeast

3. 3 Sift in fine sugar and salt

4. 4 Butter does not need to be softened, cut into cubes and add flour

5. 5 Knead the butter and flour together with your hands until it resembles coarse cornmeal

6. 6 Add milk and knead the dough! Cover with plastic wrap and refrigerate overnight, or 4 hours

7. 7 Take the dough out and let it warm!

8. 8 Roll out the dough, sprinkle some cranberries and raisins on it, fold the dough in half to cover it, continue to roll it out, repeat several times until the dried fruits are added.

9. 9 Fold the completed dough in half and roll it out several times, then divide it into a custom shape and put it in the oven

10. 10 Line a baking sheet with greased paper or brush with oil! Arrange the divided scone dough in a row, slightly apart, and brush with egg wash. No need to preheat the oven, just put it in and bake for 15 minutes!

11. 11 Scones are better served hot. If you want to eat it the next day, you can put it in the microwave for a minute or two or heat it in the oven