Cranberry Scone
Scone, the English muffin, as the name suggests, is from Britain and is also a favorite of the British people.Don't knead hard when kneading the dough. You can't make the dough gluten. You can try to continuously pull out the dough when mixing the dough to cut off the gluten of the dough.The dough shaping time after cold storage should be as short as possible. The hot weather and the temperature of the palm will make the dough warm again. If the dough is not cold enough, it will fall during baking. The solution is to refrigerate for 20 minutes after shaping and then take it out for baking.
Step 1 . Step 1: sift low powder and baking powder in a bowl, add fine sugar, soften butter, and mix well with a scraper& lt; br />& lt; br /> Step 2: add beaten eggs and vanilla essence to the mixed dough, mix well with a scraper, add dried cranberries and gently knead them into a dough, about 2 minutes& lt; br />& lt; br /> Step 3: wrap the dough with plastic wrap and refrigerate for half an hour& lt; br />& lt; br /> Step 4: take out the dough, roll it into 2cm thick dough with a rolling pin, press out the shape with a mold, and preheat the oven for 200 degrees& lt; br />& lt; br /> Step 5: put the pressed dough on the baking tray, brush with egg liquid, bake at 190 ° C for 20 minutes.
Step 2 . When enjoying, you can put your favorite jam or cream on it, which is a good match! Of course, you can't miss the British black tea ~!
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