1. Cut the cream cheese and unsalted butter into small pieces of 2 to 3 cm in size. Sift the flour and sugar and place them in a large bowl for later use.
2. Take another bowl, pour 200ml Lehe whole milk, add yeast and sugar, and add the liquid of 4 eggs in portions and mix well
3. Pour the evenly mixed dry powder ingredients into the custard, cut and mix evenly into a dough. Be careful not to over-mix, otherwise the crispy texture of scones will be lost
4. Knead the ingredients into a smooth dough. Flatten the dough, sprinkle half of the raisins, fold and knead the dough, flatten and add the other half of the raisins
5. Roll round, cover with plastic wrap and wake up for more than an hour, or put it in the refrigerator directly
6. Press to a 2 cm thick round cake, cut into pieces, and spread with egg liquid
7. Preheat the oven to 180 degrees. Spread butter paper on a baking tray for 15 minutes. Eat it while it’s hot, this snack must be freshly baked so that it tastes good
Tips:Breakfast and afternoon tea are suitable
