Lemon and Cranberry Scones

Preheat the oven to 200ºC (390ºF) and line a baking tray.

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

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.

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.

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

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.

Will keep in an airtight container for 5 days.