鲜橙蔓越莓司康饼Orange & Cranberries Scone

【材料】
自发面粉 350克
有机黄糖 50克
鸡蛋 1颗
全脂牛奶 150毫升
海盐 1/4茶匙
冷冻牛油 50克
橙皮 1汤匙
蔓越莓 50克

【制法】
1. 将全蛋、牛奶、黄糖和海盐混合、然后搅拌均匀，备用(图1)；
2. 将冷冻牛油切成小块，然后倒入自发面粉内，用手或刮刀切拌成松散的沙状(图2)；
3. 倒入橙皮和蔓越莓，稍微拌匀后，倒入牛奶混合料，刮刀切拌至混合均匀(图3)；
4. 轻轻地将面团整形(请勿揉面)，然后对折叠一次(重复2次)，然后滚动成圆形，包上保鲜膜，放置雪柜内60分钟，备用(图4)；
5. 取出面团，用杆面棍轻压成3/4英吋高的面团，用圆形模具压出圆形面团，涂上蛋液，静置10分钟(图5)；
6. 烤箱预热180度，烤约28-30分钟至表面金黄色取出，配以果酱享用即可(大图)

【Ingredients】
350g self-rising flour
50g organic brown sugar
1 egg
150ml full cream milk
¼ tsp sea salt
50g cold butter
1 tbsp grated orange rind
50g cranberries

【Method】
1.Mixes egg, milk, brown sugar and sea salt.
2.Cut cold butter into cubes, add into self-rising flour, fold with hand or spatula into crumble form.
3.Add in orange rind and cranberries, follow with milk mixture and fold with spatula until well mixed.
4.Shape the dough tenderly but not kneading, fold over and repeat twice; and then roll into round shape, cover with cling and keep in fridge for 60 minutes.
5.Remove dough form fridge, pin roll into ¾ thick, press cut with round cutter, spread with egg yolk and let rest fro 10 minutes.
6.Pre-heat oven at 180°C, bake for 28-30 minutes until golden brown, remove from oven and serve with jam.