Cranberry Scone

Put all the ingredients into the bowl.

Add dried cranberries and butter, and knead into a dough.

Refrigerate for 20 minutes.

Take it out and roll it flat on wax paper.

Cut it into the shape you like or use a mold.

Place it on the baking tray.

Brush on the beaten egg.

Bake for 25-30 minutes (according to your own oven's temperament).

The outer layer is slightly crispy, while the core is soft and fluffy~ After mixing in the sweet and sour dried cranberries, the texture becomes even richer!

The reason scones are so popular, I think, is that they are not too sweet or greasy, yet they are very satisfying to eat, the more you chew, the more enjoyable they become.

Making scones is simple; you don't need to whip, knead, or use molds. It's the kind you can make with just your hands, and it has a high success rate.