Kumquat Jam Scone

Name: Kumquat Jam Scone
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 500g low-gluten flour; 150g Butter; 70g white sugar; 2 piece Foreign eggs; 110g Milk; 3.5g Salt; 20g Baking powder; a little beaten eggs; to taste Kumquat Jam (Homemade)

Kumquat Jam Scone — low-gluten flour, butter and white sugar, baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

1 hrNewEasy Baking Roast Original

Instructions

1
Weigh out cake flour, sugar, salt, and baking powder, and mix evenly.
2
Cut 150g of butter and knead it together with cake flour into the smallest crumbs possible.
3
Pinching it like this is about right.
4
Beat the eggs into a liquid.
5
Leave a little for brushing the surface. Pour the rest in and mix well.
6
Pour in the milk in several batches, stirring well each time.
7
Pinch into a dough, basically no need to knead.
8
Cut into several pieces with a scraper.
9
Overlay. Repeat several times.
10
Use a rolling pin to flatten the dough into a thinner pastry.
11
Randomly pick a small dish to make a mold. You can also pinch it casually.
12
Brush the surface with beaten egg. Preheat the oven at the same time: 180 degrees for 10 minutes.
13
Put on the cinnamon kumquat jam made a few days ago.
14
kumquat
15
Kumquat Jam
16
Put it in the oven to bake: upper and lower heat, 180 degrees, 30 minutes.
17
Let it cool naturally after coming out of the oven.
18
Finished product
19
Crispy on the outside, soft on the inside.