Whipped Cream Scones
Overview
Scones, a Scottish quick bread, are named after a long-standing stone where the Scottish royal family was crowned and known as the Stone of Scone or the Stone of Destiny. I used light cream for this scone today. The finished product is crispy on the outside and soft on the inside. Although it is made with light cream, it does not feel greasy at all. It tastes great as afternoon tea with some curry and milk tea. It is also suitable as breakfast and snacks for the elderly and children.
Tags
Ingredients
Steps
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Ingredients: butter, flour, sugar, baking powder, eggs, light cream, salt, black (not photographed)
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After mixing the salt, baking powder and flour, pour the sugar into the flour.
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Add the butter, without softening it, and knead it with your hands until it resembles cornmeal.
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Pour in the light cream and stir evenly with chopsticks.
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Crack the eggs and beat them
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Pour in flour, leaving a little for brushing.
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Mix the egg liquid and flour evenly and form a dough.
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Roll it into a round shape with a thickness of about 1.5 to 2 cm.
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Cut into eight equal pieces with a knife, brush with egg wash, sprinkle with sesame seeds, and let stand for a few minutes. Preheat the oven to 175 degrees, with upper and lower heat.
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After preheating is completed, put the scone base into the oven, heat up and down, 175 degrees, for about 18 minutes. When the surface turns light golden brown, take it out and let it cool.
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Finished product
