Rosemary Scones

Name: Rosemary Scones
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 15g Caster sugar; 1/4 teaspoon salt; 25g butter; 1 tablespoon Whole egg liquid; 45ml milk; 3g Fresh rosemary; 1 tsp Baking powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

It seems that the pastry with rosemary is not too much. Time-consuming and labor-intensive work needs to be done in time. Simple and quick, basically done. When he was in a state of poverty, he suddenly had an idea. There is no definite law, so why bother to imitate it and invent one by yourself. There is nothing faster than Scone. Adding fruit material is the fruit material Scone, and adding rosemary will not spoil the dish.
Start the lazy mode, even save the mold, directly cut into a few pieces with a knife, clean and neat, without washing the mold, without re-kneading the leftover materials.
Scattered rosemary, embedded in the scones, a small and fresh appearance. "

Ingredients

100g Low-gluten Flour
15g Caster Sugar
1/4 teaspoon Salt

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25g Butter

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1 tablespoon Whole Egg Liquid
45ml Milk

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3g Fresh Rosemary
1 tsp Baking Powder

Rosemary Scones

1. Materials

2. Wash and chop rosemary

3. Low-gluten flour, baking powder, salt, mix and sieve

4. Add sugar and butter

5. Scratch and rub into a coarse powder

6. Add egg and milk

7. Squeeze into a ball

8. Add rosemary

9. Grasp even

10. Roll out into 1.5 cm thick slices

11. Cut into small cubes

12. Put in the baking tray

13. Brush egg liquid on the surface

14. Put it in the oven, heat the middle layer up and down at 200 degrees, bake for about 15 minutes,

15. Golden surface, baked

Tips:
No fresh rosemary can be replaced with dried rosemary.

When kneading the dough, just knead well. In order to prevent excessive kneading, resulting in excessive gluten production, affecting the taste.