2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1/2 cup (50 grams) fresh cranberries, cut in half

1/3 cup (50 grams) mixed candied fruit and peel

2/3 - 3/4 cup (160 - 180 ml) milk

1/4 cup (25 grams) sliced almonds

Powdered (Confectioners or Icing) Sugar

Preheat oven

to 400 degrees F (205 degrees C) and place rack in middle of oven. Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently stir in the cranberries and mixed fruit, making sure not to crush the berries. Add the milk and stir until just combined. Do not over mix.

Gently knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick. Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds.

Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the top of the scone and place under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. If desired, serve with Devon cream and/or your favorite jam.

Makes one large 8 inch (20 cm) scone.