Typical nutritional content (per portion)
225g (8oz) self-raising flour, plus extra for dusting
Pinch of salt
1 teaspoon bread soda or baking powder
40g (1½ oz) butter
50g (2oz) dried cranberries
Finely grated rind of 1 orange
About 150ml (¼ pint) buttermilk
Beaten egg, to glaze
Preheat the oven to 220°C/425°F/Gas Mark 7. Sift the flour, salt and bread soda or baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Fold in the dried cranberries and orange rind and then gradually stir in enough buttermilk to give a fairly, soft, light dough.
On a lightly floured surface, lightly roll out the dough to a 2cm (¾ in) thickness and cut into rounds with a 6cm (2½ in) cutter (if you don’t have a cutter you could use a glass or just make with your hand).
Place on a non-stick baking sheet and brush the tops liberally with the beaten egg. Bake for 10-12 minutes until well risen and golden brown. Cool on a wire rack. Serve warm on individual plates.
PEAR AND ALMOND
Add ready-to-eat dried pears and 25g (1oz) of toasted chopped almonds instead of the orange rind.
Omit the dried cranberries and orange rind and add the one finely chopped eating apple that has been peeled and cored with a pinch of ground mixed spice instead.