Cream Cheese Star Scones

Name: Cream Cheese Star Scones
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 60g Cream cheese; 30g Caster sugar; 15g milk; 3g Baking powder

by Rare Reviews

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Scone biscuits Scone (scone) is an English-style quick bread. Traditional scones are shaped into triangles, with oats as the main material, and the dough is baked in a shallow pan for pancakes.

But now that flour has become the main material, and it is baked in an oven like ordinary pasta, the shape is no longer a rigid triangle, and it can be made into various shapes such as a circle, a square, or a diamond. Scones can be made into a sweet taste or a salty taste. In addition to being used for breakfast, it can also be used as a snack.
The cream cheese silk kang pie brought by @英子老师 is simple, convenient and quick to operate. The breakfast afternoon tea is worth choosing, it is made into the shape of a star. It is very cute and the baby loves it.
Let's try it together

Ingredients

Cream Cheese Star Scones

1. Mix flour, baking powder and sugar, sieve, add softened cream cheese

2. Crumbly

3. Add in small pieces of softened butter

4. Knead into crumbs, add a small amount of milk several times

5. Mix until there is no dry powder, press into a dough

6. Sprinkle thin noodles on the table and roll out the dough

7. With the help of a scraper, it is pressed by folding and pressed into a dough of uniform thickness

8. Use a mold to press out the shape, and the leftover materials are combined again and flattened, buttoned or cut into a shape.

9. Place it in a baking tray and coat the surface with egg wash.

10. Put it into the preheated oven at 180 degrees, middle level, and bake for 15-20 minutes.

11. It can be eaten right out of the oven, and eaten right now. If you make too much, let it cool down and store it in a bag.

12. So delicious!

Tips:
1. Don't knead the dough after it is formed, and press it up and down to avoid tendons.
2. The milk needs to be added little by little, so that it can be absorbed by the dough and will form a dough
3. Fold the dough several times to make the bread smooth and flat. Don't knead it repeatedly to avoid gluten.
4. The amount of milk should be reserved and added as appropriate according to the condition of the dough. It is relatively small in summer, and the dough is soft to the touch and not sticky. If you stick to your hands, sprinkle some dry powder.