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1. Prepare the materials
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2. Mix the flour and salt. Cut the butter into small pieces to soften and pour into the flour.
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3. Knead the butter and flour with your hands, and knead until the butter and flour are completely mixed and evenly, and the kneaded flour becomes the state of coarse corn flour.
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4. Mix yogurt, yeast, sugar and whole egg liquid evenly.
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5. Pour the liquid mixture into the kneaded flour.
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6. Knead into a smooth dough with your hands.
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7. Flatten the dough and sprinkle half of the dried cranberries.
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8. Fold it in half and knead it into a circle.
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9. Flatten the dough again, sprinkle with the remaining dried cranberries, and fold it in half again.
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10. Knead it into a round shape and put it in a bowl, cover it with insurance film, and put it in the refrigerator overnight.
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11. Place the refrigerated dough on the chopping board and use a rolling pin to roll the dough into a 1.5cm thick sheet. Use a mold to cut out flower-shaped dough pieces and place them in a non-stick baking pan.
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12. There is a layer of whole egg liquid on the surface.
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13. Put it in a preheated beautiful oven, heat up and down at 180 degrees, bake for about 15 minutes, until the surface is golden and ready to go out of the oven.
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14. The delicious scones are baked, and they are placed on a grid rack to cool until they are stored in a hand-warmed bag.
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Tips:1. There is no flower-shaped mold, you can use a knife to cut the dough into small triangular pieces of appropriate size.
2. Continue to knead the remaining leftovers into dough, roll it into dough, and cut out flower-shaped dough with a mold.
3. The temperature and time of the oven can be adjusted flexibly according to your own oven.
