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1
All ingredients except matcha and red velvet coloring are weighed and set aside. Mix low-gluten, salt, sugar, and baking powder evenly, then add butter and press with your hands until there is no dry powder. -
2
Knead completely and evenly, add egg liquid and light cream. The amount of light cream will be increased appropriately based on 100g according to the degree of absorption of the dough. -
3
Continuously fold and press and divide into three equal parts, one for the green color of matcha and one for the red color of red velvet. -
4
Continuously fold and press and divide into three equal parts, one for the green color of matcha and one for the red color of red velvet. -
5
After softening 100g of cheese, add 20g of sugar and beat evenly, put it into a piping bag and set aside. -
6
Press a hole in the middle of the dough and squeeze in the whipped cheese sauce. Squeeze it in. The original dough needs to be brushed with egg yolk liquid. Only use egg yolk to make it darker and more beautiful. -
7
After squeezing everything together, put cranberries on it for decoration. Bake 20 large scones on three levels in a high-speed 80s oven at a temperature of 160 degrees for 18 minutes.