Cranberry Scones

350 g self raising flour

100 g unsalted butter (cold,cut into cubes)

50  g raw cane sugar

1 tsp baking powder

80 g cranberries

200 g cold milk

1 egg (lightly beaten)

1. Preheat oven at 200°C and line baking paper on a baking tray.
   
2. Place self raising flour, butter, sugar and baking powder into the mixing bowl, mix 10 sec Speed 5.
3. Add cranberries and milk Knead 30 sec.
   Transfer dough on a lightly floured surface, flatten dough with a rolling pin into 2.5cm thickness. Using a cookie cutter (6cm) press firmly to stamp out the shape and gently lift without twisting.
4. Place dough on the baking tray, lightly brush beaten egg on the surface and bake for 15 min.