How to make rye and corn scone

1. Prepare the required ingredients.

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  2. Add salt to the black whole wheat flour and mix evenly.

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  3.Put in chopped butter.

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  4. Knead the butter and dark whole wheat flour into crumbs with your hands.

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  5. Add yeast powder to the milk and mix well.

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  6.Then add fine sugar and egg liquid.

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  7. Stir evenly.

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  8.Pour the mixed liquid into the flour.

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  9. Knead it into a smooth dough with your hands.Don’t be afraid of sticking.Just knead as much as possible.Smooth.

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  10. Roll the kneaded dough into a round shape and put 1/2 Ripe corn kernels.

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  11. Then fold it in half and roll it into a round shape.

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  12. Roll out the dough again and add the remaining corn kernels.

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  13. After folding in half again, knead the dough into a ball and place it in the refrigerator overnight..

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  14. Take it out from the refrigerator, roll it into a round shape, and cut it into eight equal parts with a spatula share.

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  15. Place on the baking sheet in sequence, brush with egg wash, and sprinkle with a little crispy corn slices and white sesame seeds.

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  16.Put it into the preheated oven, heat it up to 175 degrees, and heat it down to 170 degree, bake for about 16 minutes.

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  17.Picture of the finished product.

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  18.Picture of the finished product.

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  19.Picture of the finished product.