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スコーン（チョコレートスコーン）｜はるあんさんのレシピ書き起こし

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Haruan

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Ingredients

(A) Light flour : 350g
(A)ベーキングパウダー : 10g
(A)塩 : 2g
(A)砂糖 : 90g
無塩バター : 80g
チョコレート : 150g
牛乳 : 150cc
卵 : 1個

Time required

45minutes

Procedure

1) make preparations 01:31
Cut the chocolate into small pieces with a knife.
2) make the dough 02:54
Add (A) to a large bowl and mix.
Add the unsalted butter cut into small pieces, crush the butter with your hands, and mix together.
Add chocolate and mix gently.
Add milk and mix.
When the dough comes together, press it.
Repeat folding and crushing 3 times.
Gather the dough and wrap it in plastic wrap.
Chill in the refrigerator for at least 30 minutes.
3) mold 10:20
Preheat the oven to 200 degrees.
Place the dough on a baking sheet and cover with plastic wrap.
Roll out onto plastic wrap into a 2cm thick square.
Remove the plastic wrap, cut off the four sides with a knife, and roll the separated dough into a ball.
Divide the square dough into 4 equal triangles.
Place the baking sheet with the dough on the baking sheet.
Arrange the dough leaving gaps between each other.
Crack the egg into a small plate, beat it, and spread it on the dough.
4) 焼く 13:54
200度に予熱したオーブンで7分焼く。
180度に温度を下げて、10分焼いて完成。

Point

・You can break the chocolate by hand.
・Place the bowl on top of the measuring device and measure the ingredients into the bowl.
-Salted butter may be used instead of unsalted butter.
・When adding unsalted butter and milk, you can add it immediately after taking it out of the refrigerator.
・You can mix the dough with a rubber spatula after adding the milk.
・Eggs can be omitted.
・Time required does not include cooling in the refrigerator for 30 minutes or more.