Ingredients: 100g low-gluten flour, 15g egg liquid, 15g dried cranberries, 4g baking powder.

Accessories: 25g unsalted butter, 1g salt, 15g fine sugar, 45g milk.

How to make cranberry scones:

1. First sift the cake flour, salt and baking powder.

2. Add the sugar and softened butter.

3. Rub it with your hands until it becomes granular.

4. Add egg liquid and milk and knead into dough.

5. Cut the dried cranberries into slightly smaller pieces, but not too finely chopped.

6. Knead the dough evenly.

7. Roll the dough into a 1-1.5cm thick sheet and press it out with a mold. The remaining scraps can be kneaded again and rolled out.

8. Place them on the non-stick baking sheet one by one, and brush them with egg wash.

9. After preheating the oven at 200 degrees for 5 minutes, place the baking sheet on the lower shelf (large ovens can be placed on the middle shelf) and bake for 15 minutes until the surface turns golden brown.

10. Freshly baked scones have crispy skin.