Preheat your oven to 400F / 200C.

By hand, mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb. Stir in dried cranberries and the zest.

In another bowl, whisk the milk and egg until smooth.

Using a fork, stir egg/milk mixture into flour mixture until a dough forms.

Empty the dough onto a well-floured surface and knead briefly so that it comes together. Pat down to form a large flattened disk. Using a sharp-floured knife or pastry cutter cut the dough into 8 triangles. Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.

Bake for about 15 – 20 minutes until golden brown.

Serve this warm out of the oven with lashings of Lurpak salted butter