Lemon cranberry scones with lemon glaze

Sift together flour, sugar, baking powder and salt; no baking soda since there is no buttermilk to activate it.

Rub in the lemon zest with the fingers.

Coat the cold butter pieces in flour, then pinch and press them into the flour quickly with the fingers to keep them cold.

Once the butter is in visible pieces, take handfuls and flatten between the palms until all the butter is in thin sheets.

Whisk the whipping cream, milk, egg and vanilla together.

Add the liquid all at once; as soon as the dough comes together, turn it out and finish by hand, flattening and folding a few times to build layers.

Work in the cranberries by pressing, lifting and flattening the dough over.

Flatten into a disc about an inch and a half to two inches thick and cut into eight wedges; set on a parchment-lined baking tray.

Pat a little cold milk on each top for shine.

Bake at 375 for 20 to 25 minutes until golden brown; cool.

Whisk the icing sugar and lemon juice to a drizzling consistency, adjusting with more juice or sugar.

Drizzle over the cooled scones with a fork; the glaze sets in about an hour.

Serve with a dollop of Devon cream or creme fraiche.