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スコーン（チョコレートスコーン）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

pancake mix : 150g
ココアパウダー : 20g
無塩バター : 30g
牛乳 : 大さじ2
チョコレート : 50g

Time required

45minutes

Procedure

1) make the dough 01:11
Cut the unsalted butter into 1 cm cubes.
Break the chocolate into small pieces by hand.
Put hot cake mix and cocoa powder in a bowl and mix well.
Add the butter and mix while crushing the butter.
Add milk and mix to cut.
If lumps form, press and mix.
Add 2/3 of the finely chopped chocolate and knead.
2) mold 03:37
Place 1 on a chopping board lined with plastic wrap, and adjust the shape while removing the air.
Wrap with cling wrap and press down so that the dough is square.
Cut into 2cm width.
Change the cutting direction and cut in the same way.
3) bake 04:45
Arrange 2 on a baking sheet lined with a cooking sheet while adjusting the shape.
Top with remaining chocolate on top of 2.
Bake in an oven preheated to 180 degrees for 15 minutes.
Remove the rough heat and put it on a plate to complete.

Point

・Using cold unsalted butter that has just been taken out of the refrigerator will improve the texture.
・If the amount of water is not enough after adding milk, add milk little by little so as not to add too much.
・Mold the dough so that the thickness is 1 to 1.5 cm.
・When cutting the dough, apply a thin layer of salad oil to the knife to make it easier to cut.
・When baking, it is good to arrange the dough with a space between them.
・Be careful not to burn when baking. If it looks like it will burn, cover it with aluminum foil and bake. Do the same when baking in a toaster.