Cranberry Scones

This is a great little twist on a tea time classic.
Ingredients
Serves: 25

You will also need...

1. 7cm Cookie Cutter 2. Lined Baking Tray

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  • Very easy

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  • Prep time
    15 mins PT15M

    Cook time
    20 mins PT20M

Each serving typically contains

  • Energy 526kJ 125kcal 6%
  • Fat 4.7g 7%
  • Saturates 3.0g 15%
  • Sugars 4.1g 5%
  • Salt 0.21g 3%

of an adult's Reference Intake (RI)*
Energy per 100g: 1265kJ/301kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat oven to 180C (160C with fan) Gas mark 4. Rub the cold diced butter into the flour and sugar until it forms bread crumbs. Add the cranberries and mix through. Slowly pour in the Carnation Evaporated Milk while stirring together until a soft dough is formed.
  2. Tip the dough on to a floured surface and roll to an inch thick then use a cookie cutter to cut out the scones. Re-roll until all the dough is used up.
  3. Place the scones on a lined tray and brush with remaining Carnation Evaporated Milk. Bake for 20 minutes until golden.
  4. Make sure that your butter is chilled before you start the recipe

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