Raisin Scones

Overview

The first time I made scones, I didn't succeed because I was too impatient. Today's scone is baked after a night of waiting, and it tastes delicious. It is a good choice for breakfast or afternoon tea, but it still tastes better when eaten while it is hot.

Tags

• baking
• butter
• high gluten flour
• raisins
• whole egg liquid
• dry yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soak the raisins in water for a while

   

3. 3 Use a napkin to absorb moisture from the surface of the raisins

   

4. 4 Mix flour, salt and butter, knead the butter and flour with water until the butter and flour are mixed into coarse cornmeal

   

5. 5 Mix milk, dry yeast, sugar and eggs evenly

   

6. 6 Pour the mixed eggs into the mixed corn flour

   

7. 7 Knead into smooth dough

   

8. 8 Flatten the dough, sprinkle with half of the raisins, fold it in half, roll it into a round shape, flatten it again, and sprinkle with the remaining raisins

   

9. 9 Knead into a round shape

   

10. 10 Place in a bowl, refrigerate overnight, cover with plastic wrap

    

11. 11 The next day, use a rolling pin to flatten it

    

12. 12 Divide into eight small pieces

    

13. 13 Place the cut dough into a baking pan, brush the surface with egg wash, put it into a preheated oven at 180 degrees, and bake for 15 minutes until the surface turns golden

    

14. 14 The finished product is fragrant and delicious. Finished as soon as it was baked.