迷你心形司康（绝对适合当早餐的酵母版司康II ～酵母版蔓越莓全麦司康）Mini Heart Shape Scone (Yeast Cranberry Wholemeal Scone)

星期五Blogger大瘫痪，我是想留言时才发现的，难道是因为Friday the 13th, black Friday？SSB很贴心的及时发了教大家backup blog posts的帖子，想知道怎么做就到SSB家偷师吧！

我也发现我在星期四上的贴也突然不见了，恢复后部分留言也跟着消失。董夫人/Min/Sean/j3ss kitch3n/Cuisine Paradise，你们在酵母版葡萄干司康和榴莲鲜奶油蛋糕的留言虽然不见了，但我都有看到，谢谢你们的留言和鼓励。

Min问酵母版和普通版（用baking powder的）有不一样吗？我没有做过普通版，也很少买来吃，不过根据我吃过外面卖的司康的经验，我觉得酵母版内部的口感比较接近面包，而普通版有比较“粉”的感觉。

做了酵母版葡萄干司康不到一个星期刚好有公共假期，因为方便做又好吃（至少不喜欢西饼的D还挺捧场的），于是在假日前一晚我又再次做了另一个口味的酵母版司康。

这回我把一小部分高粉换成全麦粉，把葡萄干换成蔓越莓干，个人觉得成品更香更好吃。蔓越莓干酸酸甜甜的，似乎比葡萄干更讨喜。如果你像Angel一样喜欢nutty的口感，那么向你推荐这个版本。

因为是一个月前做的，忘了是加了20g还是30g的全麦粉，不过大概在20g到30g游走都行，总之高粉+全麦粉=250g就是了（这是指双倍份量）。

这回的成品高度刚刚好，而且看内部组织有没有比较轻盈？我做双倍份量，把面团分为两份，一份一分为8做过三角形，另一份压扁后用了心形的cookie cutter做了迷你心形司康。两种选择，你又比较喜欢哪一款呢？要注意的是用cookie cutter切割面团要尽量干脆利落，不要twist。只要在cookie cutter沾上一些粉就可以很容易脱模了。

本来应该用中层烤，Angel忘了用底层烤，再加上没有看火，所以烤得有点过火特别是底部，幸好没有烧焦味。这次的成品距离我喜欢的口感和外形又更进一步了。

Yeast Cranberry Wholemeal Scone

Ingredients:
110g bread flour
15g wholemeal flour
30g cold butter (cut into small cubes)
¼ tsp salt
15g castor sugar
½ tsp instant yeast
60g milk
1 tbsp whole egg mixture (keep the balance for egg wash)
15g dried cranberries

Method:
1) Pre-soak dried cranberries in water, drained and pat fry with kitchen paper towel.
2) In a large mixing bowl, mix bread flour and wholemeal flour with salt, add cubed butter, rub-in butter to the flour mixture with finger tips (I rub-in with a help of a fork and scraper, try not to overwork in this step).
3) Combine milk, instant yeast, sugar and egg, mix well.
4) Add the liquid mixture to the flour mixture, knead until a smooth dough is formed (do not over knead).
5) Flatten the dough, sprinkle half of the dried cranberries on top, fold the dough into half and roll into a round ball.
6) Repeat step 5 (add the dried cranberries). Cover the dough with cling wrap and keep in the fridge overnight.
7) On next day morning, remove dough from the fridge, flatten the dough and cut into 8 wedges or cut with a floured cookie cutter (try not to twist the cutter while cutting). Apply egg wash. Bake in preheated oven at 185C for about 12-15mins or until the top turn golden brown, centre rack.

Note:
1) I doubled the recipe. One recipe yields 9pcs of mini heart shape scones.
2) Refer here for more tips.