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cranberries & raisins scones

Recipe adapted from Gordon Ramsay’s Chef’s Secret
250g self-raising flour
1 tsp baking powder
good pinch of fine sea salt (i used fleur de sel)
45g unsalted butter, softened
1 tbps caster sugar, plus extra to dust
25g sultanas
25g cranberries
1 large egg
100ml ice cold milk, plus extra to glaze
Preheat the oven to 180 degrees C.
Line a baking tray with baking sheet.
Sift the flour, baking powder and salt together in a large bowl. 
Add the butter in little pieces and rub it in using the tips of your fingers and lifting the flour up high so you aerate it.
When the butter is incorporated the mixture should look like fine breadcrumbs.
Stir in the caster sugar, sultanas and cranberries.
In another bowl, beat the egg with milk.
Pour about 3/4 into the flour mixture and quickly mix with a large table knife, adding extra egg and milk as necessary to give a soft but not sticky dough.
Tip: do not over-mix-the quicker and lighter the mixing the higher the scones will rise.
Tip the dough onto a lightly floured surface and very gently pat out with your fingers to a 2-2.5cm thickness.
Using a 6cm cutter, press out as many rounds as you can. Gently reshape and roll the trimmings to cut out a couple more rounds if you can.
Place the rounds on a lined baking sheet, brush the top with milk.
Bake for 20-25 minutes until risen and golden brown.
Tip: to check that the scones are ready, lightly squeeze the sides of one-the dough should be springy.
Slide off on to a wire rack and cool.
Eat the scones within an hour or so of baking, while still warm.
Makes 5
Will THEY make it again?

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