- Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the scone mix, cranberries and orange rind in a bowl fitted with whisk beaters. Blend in the orange juice and water on a slow speed to form a soft dough. DO NOT OVER MIX.
- Roll our the dough on a lightly floured surface to 13mm thickness and cut into rounds using a 5cm cutter.
- Place on a greased baking tray and brush with milk.
- Bake for 10-15 minutes.