Rooibos & Cranberry Scones


Makes 6


500ml cake flour

10ml baking powder

Pinch of salt

60g cold butter, diced

100g dried cranberries

½ cup castor sugar

4 Rooibos teabags (use the leaves, discard the bags)

120ml milk

2 eggs


Preheat oven to 180C

Mix together the flour, baking powder and salt.

Rub the butter into the flour mixture until it is crumbly.

Stir in the cranberries, sugar and Rooibos.

Whisk together the milk and the eggs.

Slowly stir in enough of the liquid to the dry ingredients to form a soft dough.

Turn the dough out onto a floured surface and pat out lightly with hands until about 3cm thick

Cut scones out into desired shapes then place onto a greased baking tray

Place the scones onto a greased baking tray.

Brush the top of each scone with any leftover liquid, or plain milk.

Bake for 25 – 30 minutes or until scones are golden, risen and cooked through.