Egg and Cream Cranberry Scone

First, prepare the liquid ingredients. Add the eggs to the milk and mix thoroughly to set aside (for this recipe, you can choose smaller eggs).

Put the cake flour and baking powder into a dry container and mix thoroughly. Add the butter that has been softened to room temperature in advance, and use both hands to rub all the ingredients together until they form small granular particles.

Then add the egg and milk mixture prepared in step one, and use a spatula to mix evenly until there is no dry powder.

Add the dried cranberries, knead them in by hand until the dough forms a ball (due to the difference in egg sizes, if the dough is too soft and doesn't hold its shape, you can add an appropriate amount of dry flour to adjust). Press the dough down with the palm of your hand, fold it... repeat the folding action ten times.

Shape the dough into a round cake shape, place a sheet of parchment paper on both the top and bottom, put it in the refrigerator to freeze for half an hour, then take it out and divide it evenly into six portions, brush a layer of egg yolk on the surface, and it is ready to be baked in the oven.

Preheat the Kobeek T42 oven in advance, set both top and bottom heat to 180°C, place in the middle layer, and bake for 20 minutes. As the baking time increases, the scones will gradually puff up and rise, creating a heartwarming scene.

Scones are delicious when eaten hot out of the oven; let them cool and store them sealed to prevent drying out.

The beautiful cracks on the side are the marks left by this scone rising, very successful, crispy on the outside and soft on the inside.