Sesameseeds-cranberry-chocolatechips scone (eggless)
Sesameseeds-cranberry-chocolatechips scone (eggless)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sesameseeds-cranberry-chocolatechips scone (eggless). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sesameseeds-cranberry-chocolatechips scone (eggless) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sesameseeds-cranberry-chocolatechips scone (eggless) is something which I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can cook sesameseeds-cranberry-chocolatechips scone (eggless) using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sesameseeds-cranberry-chocolatechips scone (eggless):
  1. Make ready 200 grams all purpose flour
  2. Prepare 100 grams unsalted butter
  3. Take 1/2 cup sugar
  4. Prepare 1/2 cup dried cranberries
  5. Take 2 tbsp black sesame
  6. Make ready 2 tbsp white sesame
  7. Get 2 tbsp mix chocolate chips
  8. Get 1 1/2 tsp baking powder
  9. Make ready 1/4 tsp salt
  10. Get 1/2 cup milk

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Instructions to make Sesameseeds-cranberry-chocolatechips scone (eggless):
  1. In a large mixing bowl, add and mix all purpose flour, baking powder, salt and sugar.
  2. Cut the butter into small cubes and add to the flour mixture. Mix the butter using your fingertips. Continue till the mixture resembles bread crumbs.
  3. Add the sesame, cranberries and chocolate chips and mix well.
  4. Start adding milk little by little and form a dough. The dough should come together quickly but not very stiff. Use as little milk as required.
  5. In a large cookie sheet, spread the dough and form a circle of 1 inch height. Cut the dough into 8 triangles using a sharp knife.
  6. Bake in a preheated oven for 20 minutes at 200° celcius.

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