Cranberry and sultana scones

Ingredients:
- 225g SRF
- Pinch of salt
- 55g butter
- Large handful of sultanas and cranberries
- 25g sugar
- 150ml milk

Method:
1. Mix flour and salt.
2. Rub in butter.
3. Stir in sultanas, cranberries, sugar and milk.
4. Turn on floured surface and knead very lightly.
5. Pat to 2cm thick and cut into shapes.
6. Brush tops with milk.
7. Bake at 220 degrees c for 12-15 min.