Cranberry Orange Scones with Citrus Glaze

For the cranberry orange scones

• To prepare cranberry orange scones first heat the oven to 190°C (170° fan) gas 5.
• Line 2 large baking trays with non-stick baking paper.
• Whisk together the sugar, orange zest and juice, buttermilk, vanilla and egg until blended.
• Sift the flour and baking powder into a mixing bowl and stir in the salt.
• Rub in the butter until the mixture resembles breadcrumbs.
• Stir in the cranberries and thyme, then add the egg mixture to form a soft, slightly sticky dough.
• Turn out onto a lightly floured surface and knead lightly until smooth.
• Roll or pat out about 1 cm thick. Cut into rounds with a floured cutter.
• Lightly knead together the trimmings and cut out more rounds. Place well apart on the baking trays.

For the citrus glaze

• Stir together the sugar and orange juice until the sugar has dissolved.
• Brush the glaze over the scones and bake for 15-20 minutes until risen and golden.
• Cool the cranberry orange scones on the baking trays for a few minutes, then place on a wire rack to cool completely.