How to make yeast version of light cream raisin scones - Baking recipes

1
Prepare raw materials.
2
Sift flour into a basin.
3
Add salt and mix evenly.
4
Add high sugar tolerant yeast and mix evenly.
5
Add sugar and mix evenly.
6
Add the beaten egg liquid, leaving a little for brushing the skin of the scones.
7
Add light cream and knead into a dough by laminating method.
8
Add washed raisins, stack again and mix evenly.
9
After the dough is mixed, cover it with plastic wrap and place it in the refrigerator to ferment for 1 night.
10
The next morning, take it out to warm 1 hour in advance, roll it into a round shape, and cut it into 8 even portions.
11
Place on a baking sheet and brush with egg wash. Bake the oven at 185 degrees on top and 180 degrees on bottom for 25 minutesBell, the scone is ready to be cooked.
12
The soft and delicious scones are ready.

Tips

The temperature and time of the oven are for reference only. Refrigerate it overnight and take it out to warm up in advance the next morning. There is no need to knead it. Just roll it out thinly and then it can be divided and baked.