Cook Time: 15 - 20 Minutes
What you need
- 225g/8oz Odlums Cream Plain Flour
- 225g/8oz Odlums Coarse Wholemeal Flour
- 1 heaped teaspoon Odlums Baking Powder
- 125g/4oz Butter
- 75g/3oz Shamrock Demerara Sugar (plus extra for finishing)
- 125g/4oz Shamrock Cranberry, Raisin & Sultana Mix
- 1 Egg, beaten
- 300ml/½pt Milk (approx)
Glaze
- 1 Egg, beaten (optional)
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
- Put the flours into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar and fruit. Then make a well in the centre and add the egg and sufficient milk to mix to a soft dough.
- Transfer to a floured surface and gently roll in the flour. Press out until about 4-5cm in thickness.
- Put the tray into the oven to heat while cutting out the scones. Using an 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.
- Bake for 15-20 minutes until risen and golden brown. Cool on a wire tray.
