Click to rate this Recipe!
[Total: 1 Average: 5]
The scones are baked and the skin is hard? With the right formula, novice Xiaobai can also bake soft scones. The skin of delicious scones is not hard and crunchy, but a thin layer of puff pastry.
This recipe is specially infused with rum, which adds a scone flavor and goes well with black currant. Friends who like strong wine can soak the blackcurrant in rum one night in advance to make the flavor more obvious. Ordinary raisins can be used without blackcurrant.
material
| Low-gluten flour | 110 grams |
| egg liquid | 10gram |
| sugar | 15 grams |
| butter | 25 grams |
| milk | 40 grams |
| rum | 5 grams |
| blackcurrant raisins | 25 grams |
| Baking powder | 3 grams |
Fluffy Rum Cassis Scones Recipe
- Weigh the ingredients, sift the flour, add baking powder and sugar.
- Add refrigerated butter cut into small pieces, the butter should not be softened, it is easy to handle by keeping the hardness.
- Mix the butter into the flour by rubbing, and hold it up and rub it into fine sand.
- Add milk, black currant, rum, egg wash
- Knead lightly
- Divide into any shape you like. Just be careful not to vary too much in size and thickness.
- Brush with egg wash to add color.
- Upper heat 200°C, lower heat 180°C, 13 minutes. Done, enjoy the fluffy scone afternoon tea.
- above picture
- above picture
104359715