Cheese scone

Weigh all the ingredients except for the matcha and red velvet coloring and set them aside. Mix the low-gluten flour, salt, sugar, and baking powder evenly, then add the butter and press with your hands until there is no dry flour.

Knead completely until even, then add the beaten eggs and light cream. Adjust the amount of light cream based on the dough's absorption, starting from 100g and increasing as needed.

After continuously folding and pressing, divide into three equal parts: one part for the green of matcha, and one part for the red of red velvet.

After continuously folding and pressing, divide into three equal parts: one part for the green of matcha, and one part for the red of red velvet.

After softening g of cream cheese, add 20g of granulated sugar, beat until smooth, and put into a piping bag for later use.

Press a hole in the center of the dough and squeeze in the whipped cheese sauce. For plain dough, brush with egg yolk; using only egg yolk gives a deeper color and looks better.

After arranging them all, top with cranberries for decoration. Bake 20 large scones in a Highpeak 80s oven on three racks at the same time, at 160°C for 18 minutes.