Blackcurrant Walnut Yeast Scone

Scones are a quick breakfast choice.Traditional scones are made with baking powder, and many natural food enthusiasts avoid using it. This version of scones uses yeast fermentation, offering a texture between bread and pastry. It has the softness of bread and the crispiness of cookies, allowing for sweet or savory variations according to your preference.The preparation is simple, requiring no special skills. You can mix it before bed and just bake it for 15 minutes in the morning, or let it rise at room temperature for about half an hour. Yeast Black currants seeds peaches SconesIngredients:125g high-gluten flour 30g butter(1/4 teaspoon salt)60ml milk

(1 tablespoon egg liquid) 15g white sugar 15g black currants 15g toasted walnut pieces Yeast-blackcurrant walnut scones:1. Wash and soak the black currants, then cut the toasted walnuts into small pieces.2. Mix 60ml milk, 1 tablespoon egg liquid, 15g white sugar, and 2.5g (1/2 teaspoon) high-sugar yeast. 3. Combine 125g high-gluten flour with 1/4 teaspoon salt and 30g unsalted butter cut into small pieces. Rub the mixture with your hands until it becomes a cornmeal-like texture.Be careful to ensure all the butter is well incorporated.

4. Pour the previously mixed liquid (step 2) into the flour mixture.Knead until you get a smooth dough. At first, the dough may seem too sticky; don't worry, keep kneading and it will become smoother.5. Drain excess water from the black currants with paper towels. 6. Roll out the dough into a round sheet, sprinkle half of the black currants and walnut pieces on one side.

Fold the dough in half, roll it out again, then sprinkle the remaining fruit on top, fold again to form a ball.

Cover with plastic wrap and refrigerate overnight.

7. The next morning, remove from the refrigerator, flatten the dough into a large round shape about 1 cm thick.

Cut into 8 equal pieces, brush the top with egg liquid.8. Place in an oven preheated to 185°C at the middle lower rack and bake for 15 minutes until golden brown on top. 9.oven

breakfast with milk,eggs, and fruit is a great choice. Tip:The recipe has a slight sweetness; if you prefer not to use sugar or want it less sweet, you can omit or reduce the amount of sugar. You can also make a savory version using ham. You can replace the dried fruits with your favorite ones and add oats or other whole grains.

Utensils used:

Electric oven

This recipe has a slight sweetness; if you prefer not to use sugar or want it less sweet, you can omit or reduce the amount of sugar. You can also make a savory version using ham. You can replace the dried fruits with your favorite ones and add oats or other whole grains.

On the morning of the next day, take it out and flatten it on the cutting board into a large pancake shape, about 1 cm thick in the middle. Cut it evenly into 8 pieces with a knife, then brush with whole egg wash.

Preheat the oven to 185 degrees Celsius, bake in the middle lower part of the oven for 15 minutes.Preheat the oven to 185 degrees Celsius, bake on the lower-middle rack for 15 minutes until golden brown on top. The top should turn golden yellow before removing from the oven.

For breakfast, serve with milk,eggs and fruits are a great choice too.

Tips

This recipe is slightly sweet. Those who don't like it can omit sugar or use less, and it can also be made into a savory ham version.Ham. Dried fruit can be replaced with whatever you prefer, and you can also add oats or other whole grains.Grains.

The utensil used:
Electric oven

This recipe is slightly sweet. Those who don't like it can omit sugar or use less, and it can also be made into a savory ham version. Dried fruit can be replaced with whatever you prefer, and you can also add oats or other whole grains.