Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 2 Tbsp sugar
• ½ tsp salt
• 3 Tbsp butter
• 1 egg, beaten
• 1 cup milk
• 1 cup dried cranberries
• 1 Tbsp Red Original Organic Rooibos Tisane

Method

1. Pour milk and rooibos into a saucepan and bring to the boil. Remove from heat and set aside for 30 minutes, or steep overnight in the refrigerator for a more intense flavour. Strain if desired.
2. Mix flour, baking powder, sugar and salt together in a medium bowl. Cut in butter until the mixture resembles coarse crumbs.
3. Stir in the beaten egg, then gradually add the rooibos milk until a thick dough forms. Fold in dried cranberries.
4. Turn dough onto a floured board and knead lightly. Roll out to 2cm thickness and cut into 5cm rounds.
5. Place close together on a greased baking tray and brush tops with milk.
6. Bake at 230°C for 10 minutes, until well risen and golden. Serve warm with cream and jam.