Cranberry Whipped Cream Scones

Cranberry Whipped Cream Scones

1. Large collection of raw materials: low powder, baking powder (already put in the low powder), whipped cream, milk, sugar, butter, cranberry.

2. Soak the cranberries and wine for a while.

3. Mix low-flour baking powder through a sieve.

4. Add granulated sugar and mix well.

5. The butter does not need to be softened, just cut it into small cubes and put it in the flour.

6. Cut and mix with a cutter first.

7. Then start rubbing it into coarse corn flour.

8. Add milk and whipped cream.

9. Roughly knead into a ball.

10. Add in soaked, drained and chopped cranberries. Forget to take pictures in this step. Knead it into a ball (the cranberry should be added before adding the liquid, I forgot, add it later), cover with plastic wrap or buckle the basin and let it sit for about 20 minutes.

11. Roll it out to a thickness of about 1 cm.

12. Use a mold to press out the shape.

13. Knead the remaining dough into a ball again, roll it out, and cut into pieces (the dough cannot be kneaded repeatedly, so don't use the mold for the remaining dough, it is better to cut it directly).

14. Arrange all into the baking tray.

15. Brush the surface with liquid egg yolk.

16. Put it in a preheated 185 degree oven, middle level, up and down, bake for about 22 minutes, take it out, and let it cool on the grill.

17. This kind of British quick bread is easy to make and does not take long. It is very suitable as a snack to fill your hunger.

Tips:

The specific baking temperature and time are adjusted according to the own oven.