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1
First prepare the liquid ingredients, add the eggs to the milk, mix thoroughly and set aside (just choose smaller eggs for this recipe). -
2
Put the low-gluten flour and baking powder into a dry container and mix thoroughly, add butter that has been softened at room temperature in advance, and knead all the ingredients evenly with your hands until they form fine particles. -
3
Add the egg milk mixture mixed in step 1 and stir evenly with a spatula without any dry powder. -
4
Add dried cranberries, knead evenly with your hands, and form a ball (due to differences in egg sizes, if you find that the dough is too soft and unformed, you can add an appropriate amount of dry powder to adjust) and press the dough with your palms , fold...repeat the folding action ten times. -
5
Arrange the dough into a round cake shape, put a piece of oil paper on top and bottom, put it in the refrigerator for half an hour, take it out and cut it into six equal parts, brush the surface with a layer of egg yolk liquid, and it's done It’s ready to be baked in the oven. -
6
Preheat the Gobic T42 oven in advance, set the upper and lower heat to 180 degrees, and bake the middle layer for 20 minutes. As the baking time increases, the scones will gradually expand and grow taller, picture cure. -
7
Scones are delicious right out of the oven while they are still hot. Keep them cool and sealed to avoid air-drying. -
8
The beautiful cracks on the side are the marks left by the growth of this scone. It is very successful, crispy on the outside and soft on the inside.