Apple Cinnamon Scone Premiere

Apple Cinnamon Sauce: 1 Red Delicious apple, 7g cinnamon powder, 15g granulated sugar.

Peel the New Zealand apples and cut them into small cubes about 1 cm in size.

Put it in the pot and add cinnamon and sugar.

Stir-fry until the apples are slightly softened, reduce the juice, and let cool for later use.

Scone Dough: 160g low-gluten flour, 10g granulated sugar, 3g baking powder, 40g butter, 30g whole egg liquid, 50g milk.

Place flour, butter, baking powder, and sugar in a container, and rub together until mixed evenly.

Add the beaten eggs and milk.

Knead into a ball and place in the refrigerator to chill for 1 hour.

Roll the dough into 1cm thickness and place the apple cinnamon filling on top.

Fold in half, then roll out again.

Repeat the operation three times.

Shape the dough into a 2cm-thick circle and place the apple cinnamon sauce on the surface.

Cut into 6 pieces, place on a baking tray, and brush the surface with egg wash.

Place it in the preheated oven on the middle rack at 170°C and bake for about 20 minutes.

Freshly baked.