Scones are the predecessor of the American biscuit and tend to be lighter. But be careful not to over-process them or you will have a very heavy scone. Scones are found throughout Ireland and the UK and most often have raisins or currents in them. These scones are baked in a large round that has been quartered but not separated.
Ad cranberries and process until coarsely chopped (they will get a little more chopped in the next step).
Add the butter in 3 chunks. Process until thoroughly incorporated (but still crumbly).
Gently mix in milk until it begins to clump together.
Form into a large round mound on ungreased cookie sheet.
Cut into quarters but do not separate.
Sprinkle lightly with granulated sugar, if desired.
Bake 12-15 minutes at 450°F [220°C].
Alternately, gently roll about 1” [2.5 cm] thick and cut into rounds then place on baking sheet.
To make a mix:
Mix everything except the milk. Keep in refrigerator.
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