-3/4 cup coconut milk+chopped bitter and sweet chocolate 1/2 cup.
-2/3 cup of dried cherry+chopped hazelnut 1 cup+cinnamon powder 1/2 teaspoons.
-Chopped candied ginger 1/3 cups+lemon peel 1 teaspoon.
-Dried blueberry 1 cup+almond slices 1 cup. 2. After the experiment, it was found that the amount of whipped cream would be too much and the dough would be wet. It was refrigerated and slightly shaped with a little flour. Dough is only "wet" rather than "sticky" because there is a lot of grease in the dough. If used according to the original formula, it is not difficult to shape. Sprinkle more on the chopping board and pat the dough flat into a 6-inch circle.
3. If the dough feels big, you can put the semi-finished scones in a fresh-keeping bag and seal them, and then put them in the refrigerator for up to 2 weeks. When baking, you need to change the temperature to 190 degrees and bake for 25 minutes.
It is best to soak raisins in brandy or rum, or clear water to avoid becoming mushy and bitter when baking.
5. Generally speaking, 1 cup of flour (about 125g) is matched with 1 teaspoon of baking powder. But I read the packaging instructions of baking powder, and the maximum dosage of flour is 1.3%. I was afraid that 2 teaspoons was a little too much, so I reduced it a little. Finally, I used about 1.5 teaspoons.