These scones are very aromatic with black tea leaves and cranberries. The combination of whole wheat and poppy seeds gives them a nice crumbly texture with a slight crunch.
These are small bite-sized scones that can be eaten up in one go without leftovers.
I used Earl Grey tea bags from Lipton. If the dough is too soft at step 5, chill in the refrigerator before cutting it.
Enjoy Japanese food around the world.