Sweet clementine scones

1.Preheat the oven to 210°C.

2.Place the mandarin zest, juice and chopped cranberries in a small saucepan and heat gently just to soften the cranberries. Pour into a measuring jug and add milk to bring it to 1 cups of liquid.

3.Place the flour, sugar, spices and baking powder in the bowl and mix. Grate in the chilled butter and mix gently with a knife.

4.Stir in the liquid to form a dough, turn onto a lightly floured bench and knead gently about 10 times, or just until the dough holds together.

5.On a floured surface, roll or pat the dough into a rectangle. With the short side nearest you, fold the dough into thirds (like you would fold a towel) by pulling the bottom third up over the centre then pulling the top third over the middle.

6.Turn the dough so the short side faces you, roll or pat into a rectangle once more and fold again. Turn and repeat the roll and fold one last time.

7.Roll or pat the dough to 1-1½ cm thickness and use a knife or cutter to cut into scones.

8.Place on a cold baking tray and bake in the preheated oven 12-14 minutes or until risen and lightly browned. Serve warm with lots of butter.