Ingredients

• 400g/14oz plain flour
• 1 tsp table salt
• 2 tsp baking powder
• 50g/1¾oz caster sugar
• 1 tsp caraway seeds
• 50g/1¾oz unsalted butter
• chilled and diced
• 100g/3½oz dried cranberries
• 1½ unwaxed oranges
• zest only
• 1 large free-range egg
• 175ml/6fl oz buttermilk

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.
• In a large bowl
• mix together the flour
• salt
• baking powder
• caster sugar and caraway seeds. Using your fingers
• rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest.
• Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together
• then turn out onto a lightly floured surface and shape into a ball.
• Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes
• or until risen and golden-brown. Cool completely on a wire rack before serving.