Yeast Version of Cream and Raisin Scones

Name: Yeast Version of Cream and Raisin Scones
Yield: 4 servings
Cuisine: Baking
Ingredients: 200g Flour; 30g Raisin; 93g Light cream; 1 piece Egg; 35g white sugar; 2g High sugar-tolerant yeast; 0.5g Salt

Yeast Version of Cream and Raisin Scones — flour, raisin and light cream, baked until golden and fragrant. Follow the steps for the best results.

0 minNewMedium Baking Bake Buttery

Instructions

1
Prepare the ingredients.
2
Sift the flour into the bowl.
3
Add salt and mix evenly.
4
Add high sugar-tolerant yeast and mix evenly.
5
Add white sugar and mix evenly.
6
Add the beaten egg mixture, leaving a little to brush on the surface of the scones.
7
Add the light cream and use the folding method to form a dough.
8
Add the washed raisins, then fold and mix evenly again.
9
After kneading the dough, cover it with plastic wrap and refrigerate it to ferment overnight.
10
The next morning, take it out to warm up an hour in advance, roll it directly into a circle, and cut it into 8 even pieces.
11
Place on the baking tray and brush with egg wash. Bake in the oven at 185°C for the top heat and 180°C for the bottom heat for 25 minutes, until the scones are puffed up and fully cooked, then take them out of the oven.
12
The soft and delicious scones are ready.