How to make raisin scones

I always envy other people’s tables full of delicious food. So, here I will show you how to make raisin scones.

1. Mix cornstarch and salt, cut the butter (no need to soften, just use it directly from the refrigerator) into small cubes and put it into the cornstarch; rub the butter and flour with your hands to mix the butter and cornstarch together until the butter and cornstarch are mixed into a coarse cornmeal state. Mix milk, dry yeast, sugar and eggs evenly, pour into the kneaded high flour, and knead into a smooth dough with your hands; soak the raisins in water until soft in advance, take them out and wipe dry with kitchen paper, and knead them into the dough twice. When putting raisins here, flatten the dough, put raisins on one side, fold the dough in half, roll it into a round shape, flatten it again, put the remaining raisins on top, and fold the dough in half to wrap the raisins; that is, try to wrap the raisins inside the dough and don't expose them outside the dough.

2. Finally, knead the dough into a smooth dough, cover it with plastic wrap, and put it in the refrigerator for one night (pay attention here to avoid exposing the raisins on the surface of the dough to affect the appearance); in the morning, preheat the oven to 185 degrees, take out the dough, flatten it slightly, and then cut it into 8 equal parts; place them on a baking tray lined with tin foil at intervals, and put them into the oven; upper and lower heat, middle layer, 185 degrees, about 15 minutes, until the surface of the scone is golden brown. You can turn on the fire at the last minute so that the skin is a little crispy

Have you learned how to make the raisin scones that I introduced to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.