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Cranberry Scones
This is a great little twist on a tea time classic.
Ingredients
Serves: 25
340g Carnation Evaporated Milk
450g Self Raising Flour
100g Unsalted Butter
50g Soft Light Brown Sugar
100g Cranberries
You will also need...
1. 7cm Cookie Cutter 2. Lined Baking Tray
Find out more
Very easy
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Prep time
15
mins
PT15M
Cook time
20
mins
PT20M
0
I've made it
Here's how easy it is...
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.
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.
Place the scones on a lined tray and brush with remaining Carnation Evaporated Milk. Bake for 20 minutes until golden.
Make sure that your butter is chilled before you start the recipe
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