500g Edmonds Classic Scone Mix; 2 Tbsp of icing sugar; 1 cup dried cranberries; rind of 1 lemon; 11/4 -1/2 cup cold water, approximately
1. Preheat oven to 220°C conventional or 200°C fan-forced. Lightly grease a baking tray.
2. Place all ingredients into a medium mixing bowl. Mix with a wooden spoon to form a soft dough. Roll out onto a floured surface to approximately 2cm thick and cut to desired shape. Place scones on the baking tray and allow to rest for 10 minutes before baking.
3. Brush tops with milk or egg wash for a more golden colour.
4. Bake for 10-12 minutes or until golden brown. Turn out onto a wire rack to cool completely.