Ingredients
Low-gluten flour ( 200g ) | Dried cranberries ( 30g ) |
Butter ( 50g ) | Sugar ( 30g ) |
Salt ( 3 grams ) | Baking powder ( 4 grams ) |
Milk(60g) |
How to make cranberry scones
1.Weigh the butter, soften it at room temperature, cut it into small pieces and add sugar.Soak the dried cranberries in water or red wine until soft.
2.Weigh the low-gluten flour, salt and baking powder and pour them into the butter.Knead it evenly with your hands repeatedly to form a coarse corn flour
3. Beat the eggs evenly and pour in Add two-thirds of the egg liquid (reserve the remaining egg liquid for brushing the skin) and knead gently into a ball.Add soaked dried cranberries and gently knead evenly.Refrigerate for 30 minutes
4.Take out the refrigerated dough and roll it into a slightly thicker dough
5.Press it with a mold and brush a layer of egg liquid on the surface
6. Preheat the oven to 200 degrees and bake for 15 minutes, take out and let cool
Tips
Knead the flour and butter evenly so that the dessert can have a rich and creamy flavor.Note that if the surface turns brown quickly, cover it with tin foil to prevent it from baking.paste.
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