Cherry Jam Scone

Prepare the ingredients.

Mix the egg, milk, corn oil, and salt together. Different brands of flour absorb water differently, so reserve 10 grams of water and adjust flexibly according to the dough's consistency.

Pour baking powder into the flour, mix, and then sift in the egg and milk mixture.

Add Guanli cherry jam.

Simply fold with a spatula until there is no dry powder, do not overmix.

Line a baking sheet with parchment paper, shape the dough into a simple flat round with your hands, and cut it into 8 equal parts. The dough is wet and soft, so lightly coat your hands with a little corn oil or dry flour when handling it.

Place the scones on the baking tray one by one, leaving some space between them, and brush a layer of egg wash.

Preheat the oven to 190 degrees and bake for about 25 minutes.

The baked scones are crispy on the outside and soft on the inside, best eaten while hot.