225g/8oz Odlums Cream Plain Flour 225g/8oz Odlums Coarse Wholemeal 1 Heaped Teaspoon Odlums Baking Powder 125g/4oz Butter 75g/3oz Shamrock Demerara Sugar (& extra for finishing) 125g/4oz Shamrock Cranberry, Raisin & Sultana Mix 1 Egg (beaten) 300ml/½pt Milk (approx) Glaze 1 Beaten Egg (optional)


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
  2. Put the flours into a mixing bowl and rub in the butter. Mix in the sugar and fruit. Make a well in the centre, add the egg and sufficient milk to mix to a soft dough.
  3. Transfer to a floured surface and gently roll in the flour. Press out until about 4 to 5 cm in thickness.
  4. Put the tray into the oven to heat while cutting out the scones, using a 8cm/3” cutter you will get about 8 scones. Put them on the preheated tin and brush with beaten egg if used, then, sprinkle with extra demerara sugar.
  5. Bake for 15 to 20 minutes until risen and golden brown.
  6. Cool on a wire tray.