Step by step

1

Mix low-gluten flour with baking powder and salt, sieve, mix sugar, softened butter and sieved flour, and rub by hand until butter and flour are completely mixed. The dough is in the state of coarse corn flour. Add whole egg liquid and milk to flour and knead into dough. Pour in dried cranberries and gently knead for 30 seconds. The kneaded dough has a bright surface and does not stick to hands. Don't knead the dough too much, so as not to produce too much gluten and affect the taste of the finished product.

Step by step

2

Roll the dough with a rolling pin into a dough with a thickness of 1.5CM. Cut a round dough piece on the dough piece with a circular die with a diameter of 4.5CM, put the cut round dough piece into a baking tray, and brush a layer of whole egg liquid on the surface. Bake in an oven preheated to 200 degrees for about 15 minutes until the surface is golden yellow.

Cranberry scone finished product map.

Cooking skills of cranberry Si Kang

skill

1. This Si Kang is slightly smaller in size and thickness than the traditional Scone, which is more suitable for leisure consumption and convenient for serving one or two tablets every morning;

2. When kneading the materials into dough, don't knead them excessively until the dough surface is bright. Excessive kneading will lead to excessive gluten production and affect the taste;

3. If there is no circular die, you can directly cut the dough into triangular pieces with a knife.

4. Omit dried cranberries from the recipe, and you will get the original Si Kang.