raisin scones
It's a scone that's perfect for people who like fresh cream scones. If you don't like raisins, this will be different. (I'm also one person who takes out all the raisins stuck in other bread) I think I just need to put raisins in the plain scone recipe, but No~no~~~~~ The combination is different! A raisin with a crispy texture and a hint of rum. Make sure you taste it :)
3 serving
Within 999 minutes
JayBakery
Ingredients
  • Soft flour
    200g
  • Strong flour
    80g
  • almond
    20g
  • Baking powder
    14g
  • brown sugar
    40g
  • Salt
    5g
  • unsalted butter
    100g
  • whipped cream
    60g
  • egg
    36g
  • rum
    suitably
  • raisin
    80g
  • Flour
    suitably
  • egg
    little
Video
Cooking Steps
STEP 1/7
Put raisins in rum enough to soak at room temperature for more than three days. Cut raisins into 2~3 pieces before use.
STEP 2/7
Pre-sculpt the salt-free butter, place it flat in a zipper bag, and freeze it in the freezer.
STEP 3/7
Sift the powder ingredient a once.
STEP 4/7
Add powder material b to powder material a and mix well.
STEP 5/7
Put the pre-shredded butter into the powder mixture and cut it into small pieces using a scraper.
STEP 6/7
Add the liquid ingredients to the powder + butter mixture and mix lightly until no raw powder is visible.
STEP 7/7
Spread the powder on the work surface,
Step6 Pour in the ingredients.
Add raisins and mix well.
Dough molding can be a little difficult. The amount of liquid ingredients is remarkably small, so the dough will break easily. But it's bound to stick together Please refer to the video~~) And it tastes better without nuts
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