Cranberry Scones
Overview
Scone, also known as English muffin, is named after a stone called the Stone of Scone, which is also the place where the Scottish royal family was crowned. Its other English name is less mysterious and more delightful, called quickbread. Look, what a concise, quick bread, what a simple name. But Si Kang sounds very high-end, and when you say it, people immediately think no! Ming! Sleep! Sharp! The texture of scone combines the crispiness of pie and the softness of cake. This texture comes from the mixing method of butter and flour - the diced butter and flour are fully kneaded into coarse granules. At the same time, the addition of milk and egg liquid increases the moistness, making it very soft in the mouth.
Tags
Ingredients
Steps
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Sift flour and baking powder twice
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Cut the butter into cubes after removing it from the refrigerator.
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Add the diced butter into the flour and crush it with a food processor until the butter and flour are completely combined.
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Stir evenly and weigh into a coarse cheese powder.
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Add egg mixture and milk.
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Stir slightly until there is no dry powder.
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Put it in a plastic bag and let it sit for half an hour.
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Since the dough is very sticky, sprinkle some flour on the chopping board before taking it out. After rolling out the dough, sprinkle dried cranberries (chopped in advance) on the surface.
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Since the dough is very sticky, sprinkle some flour on the chopping board before taking it out. After rolling out the dough, sprinkle dried cranberries (chopped in advance) on the surface.
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Roll out into a rectangular shape and fold one side. Fold the remaining side as well. Repeat three times.
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Divide into small portions using your favorite mold.
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Coat the surface with egg wash. Bake in a preheated 180 degree oven for 15-18 minutes.
