Kwai and delicious Cranberry cream Scone-You Are Foodie

By Evan
25

Kwai and delicious Cranberry cream Scone

This Sikang tastes very soft when it was first baked. It has another flavor after being refrigerated overnight. It can be used as breakfast or afternoon tea. The key is that the method is also very simple. The amount of the recipe is 8 pieces.

Main Ingredients

Auxiliary Ingredients

berry sugar appropriate amount
unsalted butter A moderate amount of
salt 3g

1. The butter must have been refrigerated in advance. Do not take it out and soften it in advance.

Step 1 . Sift the flour first, add fine granulated sugar, baking powder and salt in turn, then stir well and set aside.

Step 2 . In the light cream, knock in the eggs, stir well, and put them back to room temperature.

Step 3 . Take out the refrigerated butter, add it to the flour, directly mix the butter and flour with your hands, and rub them into fine sand.

Step 4 . Dry cranberries. If the particles are large, cut them up slightly. If there is no dried cranberry, you can also use other dried fruits instead. After cutting, put it into the butter flour mixture.

Step 5 . Add cream egg mixture, stir well until there is no dry powder. Preheat the oven, 200 degrees, 10 minutes.

Step 6 . Sprinkle some flour on the chopping board or console, pour out the batter, gently flatten it, don't knead the dough, and make it into a round cake.

Step 7 . Divide it into 8 parts with a knife, or carve it with your favorite model. After sorting, place it in a non stick baking tray, leaving a certain gap between each piece of dough.

Step 8 . Brush the surface of the dough with light cream and sprinkle with some fine granulated sugar. Put it in the oven, 200 degrees, bake for 18 minutes.

Step 9 . The finished product can be eaten with jam. Isn't it very simple? It can not only be used for emergency breakfast, but also consume endless light cream. Come and try it!

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