Cranberry Scones

Soak the dried cranberries until soft; if they are large, chop them up. For smaller ones, leave them whole. Pat dry with paper towels.

Mix the high-gluten flour and salt together. Cut the butter (use it directly from the refrigerator without softening) into small cubes and add to the flour.

Use your hands to mix and rub the butter and flour together. Continue until the butter and flour form a coarse cornmeal-like texture. Mix milk, dry yeast, sugar, and eggs until smooth, then pour into the flour mixture.

Mix until combined, then knead by hand into a smooth dough.

Flatten the dough, place some dried cranberries on one side.

Fold the dough over, enclosing the cranberries, and shape into a ball.

Flatten the dough again and add the remaining cranberries in the same way. Fold the dough to enclose the cranberries as much as possible, without them being exposed on the surface.

Knead into a smooth dough, place it in a plastic bag, and refrigerate overnight. (If making it during the day, refrigerate for about 4 hours.)

Take the dough out the next morning and flatten it.

Use a mold to cut out your desired shapes. If you don't have a mold, simply cut with a knife.

Preheat the oven to 185°C. Place the scones onto a baking tray lined with parchment paper, and brush the surface with a layer of egg wash.

Bake in the preheated oven, middle rack, at 185°C for 15 minutes. (Adjust the temperature and time according to your oven.)