Whole wheat scone

Overview

A few days ago, I was thinking about making something to try, but I didn’t want to spend too much time. I happened to have a box of whipping cream, so I quickly found out the recipe. It didn’t take more than twenty minutes to make it, and I tasted our first scone an hour later. I ate one before it had cooled down. It was creamy and chewy than bread. After finishing one, I really wanted to eat another one, but I didn’t dare to be tempted, so I had to control my mouth.

Tags

• baking
• bread
• baking powder
• butter
• egg
• high gluten flour
• low gluten flour
• sugar
• whipping cream
• whole wheat flour
• salt

Ingredients

Steps

1. 1 Sift the flour together and mix with sugar, salt and baking powder.

   

2. 2 Add diced butter.

   

3. 3 Grind into small pieces.

   

4. 4 Add eggs and whipped cream.

   

5. 5 Knead evenly and put it in a plastic bag and refrigerate for 30 minutes. (Because the water absorption of flour is different, if the dough is too thin at this time, sift in a little more flour. Do not knead for too long to avoid gluten, just grasp it evenly.)

   

6. 6 After relaxing, take it out and roll it into a large piece 1.5 cm thick.

   

7. 7 Cut into triangles.

   

8. 8 Place on a baking sheet and brush the surface with egg wash.

   

9. 9 Preheat the oven to 180 degrees, middle rack, upper and lower heat, for 20 to 25 minutes. (Pay attention to observation.)