Cranberry Scones

Overview

How to cook Cranberry Scones at home

Sift together low-gluten flour, baking powder and salt.
Mix the sugar, softened butter and sifted flour, and rub together with your hands until the butter and flour are completely mixed.
The kneaded flour is in the form of coarse cornmeal.
Add the whole egg liquid and milk to the flour and knead it into a dough. Pour in the dried cranberries and knead gently for 30 seconds.
The surface of the kneaded dough is shiny and not sticky. Do not over-knead the dough to avoid excessive gluten production that will affect the taste of the finished product.
Use a rolling pin to roll the dough into a 1.5CM thick sheet and cut out the shape with a mold.
Brush the surface of the dough with a layer of milk (or egg wash) and place it in a preheated oven at 200 degrees. Heat the middle layer up and down for 15 minutes.