Lemon And Cranberry Scones

1. 1

   Preheat the oven to 200u00b0C (390u00b0F) and line a baking tray.

2. 2

   In a jug, place the milk and eggs, then beat them together briefly. Add in the cranberries and leave to one side.

3. 3

   Place the flour, baking powder, lemon zest, and butter in a large bowl. Rub the mixture together until it looks like breadcrumbs. You can use your fingers, or the beater attachment of your mixer.

4. 4

   Add the wet ingredients to the dry and, using dough hooks, mix together until a soft dough forms. Add extra milk a splash at a time if required. Flour the work surface and turn the dough out. Roll it until it's just under an inch thick, or a bit thicker depending on how big you want your scones; they do rise quite a bit.

5. 5

   Using a 7cm cookie cutter, cut out your scones and place on the baking tray. I managed to get 14.

6. 6

   Using a pastry brush, glaze the scones with milk. Place in the oven and bake for 12-15 minutes, until golden brown and risen. For my oven, it's always 12 minutes, but it differs between ovens. Take out of the oven and leave to cool completely.

7. 7

   Will keep in an airtight container for 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.