Mix Dry Ingredients: Cut the 90g butter into small cubes and place them in the freezer for 30 minutes. Place the butter in a bowl with 50g white sugar. Add the 300g low-gluten flour and 7g baking powder. Using your hands (preferably with gloves), rub the butter into the flour mixture until it forms coarse crumbs, similar to rough cornmeal. This step helps evenly distribute the butter throughout the dough, creating small fat particles that will melt during baking, making the scones flaky and tender.

Add Wet Ingredients and Knead: Add 60ml of milk and 60g of beaten egg (about 1 egg) to the bowl. Stir with a spatula until the mixture forms a crumbly texture, then use your hands to knead the dough until it is smooth. Be careful not to overwork the dough, as this could make the scones dense instead of light and flaky. Knead just until the surface is smooth.

Add Cranberries and Chocolate Chips: Add 50g dried cranberries and 25g heat-resistant chocolate chips to the dough. Gently knead the mixture again until the cranberries and chocolate are evenly distributed.

Chill the Dough: Place the dough in the refrigerator to chill for 30 minutes. Chilling the dough helps it hold its shape better while baking and makes it easier to roll out.

Roll Out and Shape: After chilling, remove the dough from the fridge. Place a sheet of plastic wrap over the dough and use a rolling pin to roll it out into a circle about 1.5–2 cm thick. Using a round cutter (about 5–6 cm in diameter) or any other shape you prefer, cut out the scones. Gather the remaining dough, re-roll, and cut again until all the dough is used up. Arrange the scones on a baking tray lined with parchment paper or aluminum foil, leaving 2–3 cm of space between each scone.

Egg Wash and Bake: Brush the tops of each scone with a thin layer of egg yolk. Preheat your oven to 180°C (top and bottom heat), then place the scones on the middle rack of the oven. Bake for 20 minutes or until the tops are golden brown. If the scones begin to brown too quickly, you can cover them loosely with foil to prevent over-browning.

Cool and Enjoy: Once baked, remove the scones from the oven and allow them to cool on a wire rack. After cooling, the scones will have a crisp, golden exterior and a soft, tender interior.