Heat the oven to 220C

Line a baking tray with parchment paper.

Put the flour and baking powder in a bowl, add the margarine or butter and chop it into the flour, then rub the butter into the flour with your fingertips, until it looks like breadcrumbs, add the caster sugar.

Add the orange zest and dried cranberries

Crack two eggs into a jug or other measure and beat with a fork.

Gradually add this mixture to the flour bringing the liquid and flour together, adding the milk a little at a time until you have a soft dough.

Pat the dough out to about 2cm (3/4 inch)

Break the third egg into a bowl and beat, then brush the tops of the scones with the egg

Sprinkle with coloured sugar or granulated sugar

Bake for about 10 - 12 minutes until the scones are pale golden brown.

Remove from the baking sheet and cool on a wire rack.

To assemble

Take one cooled scone per person

Split the scones in half

Sprea jam on the base of the scones and place on the serving plate

Top with a spoonful of whipped cream, clotted cream or creme fraiche