1 Grease a 20cm square cake pan. Line base and sides with baking paper.

2 Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add cranberries. Stir to combine. Make a well in centre of mixture. Add buttermilk. Using a butter knife, stir mixture gently until just combined.

3 Turn out onto a lightly floured surface. Gently shape to just bring it together. Don’t over-handle dough or scones will be tough.

4 Flatten dough with your hand to about 2.5cm thickness. Using a 4.5cm round cutter dipped in flour, cut out 16 rounds from dough. Re-shape and flatten dough as necessary. Place rounds, side by side, in prepared pan. Brush tops with extra buttermilk.

5 Cook in a very hot oven (240C) for about 15 minutes, or until scones are lightly browned and sound hollow when tapped. Turn out pan immediately onto a clean tea towel.

6 Serve warm with cranberry jelly and double cream.