Quick and delicious cranberry whipped cream scones

Overview

This scone has a very soft texture when freshly baked, and takes on a different flavor after being refrigerated overnight. It can be served as breakfast or afternoon tea. The key is that it is also very simple to make. The recipe quantity is 8 pieces.

Tags

• pasta
• baking powder
• butter
• dried cranberries
• egg
• low gluten flour
• whipping cream
• fine sugar
• salt

Ingredients

Steps

1. 1 First, sift the flour, add fine sugar, baking powder, and salt in sequence, then stir evenly and set aside.

   

2. 2 Crack the eggs into the whipped cream, mix well, and bring to room temperature.

   

3. 3 Take out the refrigerated butter, add it to the flour, mix the butter and flour together directly with your hands, and knead it into fine sand.

   

4. 4 Take dried cranberries. If the particles are larger, chop them slightly. If dried cranberries are not available, other dried fruits can be substituted. Cut into pieces and add to butter-flour mixture.

   

5. 5 Add the light cream egg mixture and stir until there is no dry powder. Preheat oven to 200 degrees for 10 minutes.

   

6. 6 Sprinkle some flour on a chopping board or work surface, pour out the batter, flatten it slightly without kneading the dough, and shape it into a round cake.

   

7. 7 Use a knife to divide it into 8 parts, or you can carve it with your favorite model. After dividing, place on a non-stick baking pan, leaving a certain amount of space between each piece of dough.

   

8. 8 Brush the surface of the dough with light cream and sprinkle with some granulated sugar. Place in the oven at 200 degrees and bake for 18 minutes.

   

9. 9 The finished product, scones can be eaten with jam~ Isn’t it very simple? Not only can it be used for emergency breakfast, but it can also consume endless whipping cream. Come and try it!