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Cranberry scone

Ingredients for 16 scones: A 200g pan cake mix 100g salt-free butter(cold, diced for about 1/4inch) 40g dry cranberry 1 teaspoon cinnamon powder 80ml milk 10g weak flour for roll out Steps: Put A into the foodprocessor, and mix it for about 2 minutes. Move A from foodprocessor onto a floured slab. Roll out to 3/4 inch thickness. And stamp out 2 inch rounds. Transfer to prepared pan, and allow to stand for 15 minutess. Bake at 200 degree C preheated oven about 12 minutes. Remove to a wire rack to cool.