Cranberry Chocolate Scone
The recipe comes from "Chieko Fujita's Scones and Soft Cookies." The original recipe uses white chocolate, but I used milk chocolate instead as I didn't have white chocolate at home. The result was still delicious~. The sourness of the cranberries combined with the sweetness of the chocolate melts in your mouth~. If you grate the chocolate into the dough and bake it, you'll get a luscious texture with a "flowing" quality when fresh out of the oven. Highly recommended as a gooey chocolate treat! Don't miss it! This time, I made double the amount of the original recipe~. The original recipe makes 4 evenly-sized portions, but since I made smaller portions, I ended up with more.
Ingredients
Steps
Preparation: a. Cut the butter into 1 cm cubes and refrigerate. b. Break the chocolate into approximately 1 cm pieces. d. Mix and sift the ingredients labeled as A into a container.
Add the cubed butter to the container with the A ingredients. Flatten the butter using your fingertips and rub it into fine crumbs with your palms.
Add the dried cranberries to the mixture from Step 1. Use a large spoon to cut and mix while stirring. Pour in 3/4 of the milk and use a spatula to fold the mixture. Then add the remaining milk and repeat with the same folding action.
Once the mixture is moist, remove it from the container and press it into a dough with your hands. Cut and fold the dough using a spatula, stacking it repeatedly 2-3 times to create layers.
Cut the dough into 4 equal portions using a spatula, then flatten each piece with your hands. Wrap a suitable amount of chocolate inside each piece, ensuring it is sealed tightly to avoid leakage. Place them on a baking tray and sprinkle with powdered sugar.
Bake in a preheated oven at 200°C for 25-30 minutes.