Strawberry Whipped Cream Scones

Strawberry Whipped Cream Scones

1. The butter in the refrigerated or frozen state does not need to be softened, cut into small pieces directly, and put into a large bowl

2. Mix and sift in low-gluten flour, baking powder, salt and fine sugar

3. Start, rub your hands lightly into a state of coarse corn flour

4. Open a hole in the middle, add the beaten eggs and whipped cream

5. Use a spatula to mix until there is no dry powder, don't stir too much

6. Take out the dough, place it on a thinly powdered table, and pinch it 5 or 6 times to form a dough.

7. Roll out the dough with a rolling pin

8. After folding three layers, roll it out again and repeat the folding two or three times

9. Finally, roll it into a dough sheet about 2, 3 cm thick

10. Take a suitable size cutting die and stick it with dry powder

11. Press out the dough on the dough sheet, the remaining dough will be rolled into a dough again, and then use a cutting die to cut out the dough; or directly use a knife to cut into a square or triangle.

12. Arrange the dough into the baking tray, leaving a proper gap

13. Brush the surface of the dough with a thin layer of milk, put it in a preheated oven at 200 degrees, and bake it for 10 minutes

14. Take it out after ten minutes, brush with a layer of egg yolk liquid, put it in the oven again, adjust to 180 degrees, and bake for 15 to 20 minutes, during which time you can brush the egg yolk liquid once or twice

15. Add icing sugar to the whipped cream and send to 7 or 8 to distribute, that is, the whipped cream will not flow

16. Wash fresh strawberries, whole or cut into thin slices, and serve with light cream on a plate