1. Cranberries and raisins are soaked in rum for more than two hours in advance! Take it out and wipe off the moisture with kitchen paper! Big chopped
2. Steamed bun self-raising powder comes with yeast
3. Sift in fine sugar and salt
4. Butter does not need to be softened, cut into cubes and put in flour
5. Knead the butter flour with both hands until it is fused into cornmeal
6. Add milk and knead the dough! Cover with plastic wrap and put in the refrigerator overnight, or 4 hours
7. Take out the dough and warm it up!
8. Roll out the dough, sprinkle part of the cranberry raisins, fold the dough in half to cover, continue to roll out, repeat several times until the dried fruit is added.
9. Fold the finished dough in half, roll it out and repeat several times, divide it into custom shapes and put it in the oven.
10. Line the baking pan with greased paper or brush the grease! The divided scones dough is lined up, spaced a little apart, and brushed with egg wash. The oven does not need to be preheated, just put it in and bake for 15 minutes!
11. It's better to make scones while it's hot. If you eat it the next day, you can put it in the microwave for a minute or two or heat it in the oven
Tips:Adding dried fruit is more even! The scones are looser and taller when you stack the dough several times.
