250g self-raising flour
1 teaspoon baking powder
75g cold unsalted butter
Pinch of salt
2 tablespoon brown sugar
75g cranberries & orange peel - chop
* You can replace with any mixed dried fruit
100ml milk, plus a little extra for brushing
Sift flour and baking powder into a mixing bowl. Add in butter, sugar and salt, use your thumbs and forefingers to break up the butter and rub it into the flour so you get resembles breadcrumbs.
Make a well in the middle of the dough, add the milk, and stir it up with a spatula. Add in the dried fruit to the mixture and mix well.
do not over knead
Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
Place the dough on a lightly floured surface, roll out to a 2cm to 3cm thickness. With a 6cm round cutter or any shape cutter, cut out circles/shapes from the dough and place them on a baking sheet.
Re-roll any offcuts to use up the dough. Brush the top of each scone with the extra milk or some melted butter.
Bake in the oven for 15 minutes at 200° C or
until risen and golden.
Remove them out of the oven and place the scones on a cooling wire rack.
Serve with clotted cream and a little jam or lemon curd.
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