Heat the oven to 220C/200C Fan/430F and line 1-2 baking trays
Tip the self raising flour, salt, baking powder and unsalted butter into a food processor and pulse until it resembles bread crumbs
Pour the mixture into a bowl and stir in the caster sugar
Add the lemon juice to the dry mixture
Heat the milk in the microwave or on the hob so its warm but not hot –microwave will take about 1 minute
Add the vanilla extract to the milk and mix
Make a well in the dry mixture and add the liquid
Stir with a spatula as it will be very wet – it will form a relatively wet dough when it is all combined
Fold in the chopped up chocolate and dried cranberries
Dust the work surface with some flour and tip the dough onto it
Fold the dough over a few times so it is smooth but do not over work it!
Roll the dough out till it is about 4cm thick
Dip a 5cm round cutter into the spare flour and cut out the scones – you will probably get four out of the first go
Roll out the dough again and cut the rest out until the dough is all used up
Carefully place the scones onto the baking trays and brush the tops with the beaten egg so its glazed
Bake in the oven for 10 minutes then leave to cool slightly
Serve with clotted cream and jam for the stereotypical delicious scone!
Notes
You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix.
I often find these are delicious when still warm as it makes them lighter and fluffier!
Be careful not to mix the white chocolate in too early, or the heat of the milk that was poured in will melt it - which may not be a bad thing, but it might change how light the texture is, and I love the chocolatey chunks running through!