Cranberry Scones

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I find scones such a handy thing to have in the cake tin or freezer! Best eaten on the day they are baked I also freeze them that day for quick lunch box treats for later in the week.

Ingredients

450g plain flour

2 tablespoons baking powder

110g butter, cubed to 1cm

75g sugar

100g dried cranberries

300mls milk

1 egg, beaten

Method

Preheat the oven to 210degrees Centigrade.

Line a baking sheet with baking parchment.

In a large bowl, pour the flour and add the cubed butter.

With your fingers, rub the butter in, it will take a while! By the end it should look like breadcrumbs.

Add the sugar and cranberries and mix through.

Add the milk and mix gently to form a dough.

Flour a surface and very lightly form the dough to 3-4cm thickness.

Either use a cutter or cut potions with a knife.

Place on the baking sheet and brush with a little egg.

Bake for 7-10mins, keep an eye on them!

Eat warm or allow to cool on a wire rack.

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