Rosemary Scones, The Taste of First Love, Was Recovered.
1.
Prepare ingredients.
2.
Mix low-gluten flour with baking powder, salt and sugar.
3.
Cut the butter into small pieces. The butter does not need to be softened. It is only slightly softened. Then you can add a lemon zest according to your taste or not.
4.
Knead the flour and butter with both hands, and completely blend the butter into the flour, forming small particles one by one, showing a very loose state.
5.
Chop the fresh rosemary, or you can put the purchased rosemary directly.
6.
Mix rosemary, eggs, and cream into the flour.
7.
Mix the flour and the liquid evenly, don't knead the dough too much, just mix the liquid evenly. The rough dough is the normal state of Scone dough, and it should not be kneaded for too long.
8.
Wrap the dough in plastic wrap, refrigerate it for half an hour, and roll it into 2-3 cm thick slices.
9.
Use a mold or cup to buckle out a round scones, brush with a layer of whole egg liquid or egg yolk, and put on fresh rosemary.
10.
Preheat the oven to 180 degrees, select 180 degrees for the upper and lower fires, and turn on the hot air circulation. This will make the temperature in the oven more balanced, and will not cause some areas of the egg yolk surface to be colored due to uneven heating, and some have not been cooked, etc. They are all cooked, and some overheated areas are already battered. Therefore, turning on the hot air circulation function of the oven can effectively avoid uneven heating.
11.
Put Skon in the middle of the oven and bake at 180 degrees for about 20 minutes.
12.
You can clearly see the lovely Scone slowly getting taller and getting fatter.
13.
The chubby, hot golden scones are out, each with a golden surface and a soft heart.
14.
Let scones cool on the grill, cut them apart, add your favorite jam or whip some light cream, sandwiched in the middle, it is extremely delicious.