Scones with cranberries and apricots

Preheat the oven to 220 ° C. Knead the self-raising flour with the sugar, salt, butter and fruit quickly into a granular whole.

Mix the milk with the water and pour it into the flour. Stir and quickly knead to a soft dough.

The dough does not have to be kneaded long, otherwise the scones become tough and dry.

Dust the worktop with some flour. Roll out the dough into a piece of 2 cm thick and cut or squeeze out molds.

Place the molds on a baking sheet with parchment paper and brush the scones with a brush of milk.

Bake the scones in 10 to 15 minutes until tender and golden brown. Let them cool down to lukewarm.