免揉面蔓越莓司康，轻松掌握任意面粉的美味秘方！

超级简单快手，成功率极高，外酥里软，奶香十足，超级适合做快手早餐，晚上放进冰箱发酵，早上起来15分钟搞定早餐

用料

高筋面粉

120克

牛奶

55克

1克

酵母粉

2克

黄油

40克

蔓越莓干

40克

细砂糖

20克

免揉面蔓越莓司康，任何面粉都能成功，15分钟搞定早餐的做法

1. 黄油提前室温软化，放进面粉里，用手揉搓，和面粉混合均匀

1. 加入牛奶，盐，糖，酵母

1. 用刮刀混合均匀，压成团

1. 加入蔓越莓干，用手将面团折叠，压扁，再折叠，再压扁，反复几次，蔓越莓干基本与面团混合均匀即可，不需要过度揉合
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1. 滚成一个球，面团属于比较硬的

1. 在比较浅平的盘子上按压成饼状，上面覆盖保鲜膜，就可以入冰箱冷藏发酵啦，如果怕第二天从盘子上取不下来，可以在盘子上铺一张油纸

1. 发酵一晚上，第二天早起，随意切，什么形状都可以，表面刷蛋液

1. 烤箱预热175度，中层，上下火烤15-20分钟，根据上色而定，我烤了15分钟

1. 出炉，趁热吃，外酥里软，奶香十足