Mix the dry ingredients: In a large bowl, combine 400g cake flour, 2g sea salt, 80g caster sugar, and 10g baking powder. Use a whisk or spoon to mix thoroughly, ensuring the dry ingredients are evenly distributed and free of lumps.

Handle the butter: Cut 120g cold butter into small cubes and add it to the dry ingredients. Using your fingers (wear gloves if preferred), rub the butter into the dry mixture until it resembles coarse breadcrumbs. Make sure the butter stays in small chunks. Avoid overworking the dough to prevent the butter from melting—this ensures the scones will have a nice, flaky texture.

Add the wet ingredients and cranberries: To the crumbly mixture, add 100g cranberries, 2 eggs, and 140g heavy cream. Gently stir with a spatula until the dough just comes together. Be careful not to overmix, as it could develop gluten and affect the texture.

Chill the dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes. Chilling the dough helps it firm up, making it easier to handle, and allows the moisture to fully absorb, resulting in more tender scones.

Shape the dough: After chilling, remove the dough from the fridge and place it on a work surface. Roll it out into a 1.2 - 1.5 cm thick sheet using a rolling pin (you can use plastic wrap as a barrier). You can shape the scones by cutting them into triangles or squares, or use a round cutter to make traditional scone shapes.

Brush with egg wash: Place the shaped scones on a baking tray and brush the top of each scone with the egg wash. Apply the egg wash gently to ensure even coverage. This will give your scones a lovely golden-brown finish.

Bake the scones: Preheat your oven to 180°C (top and bottom heat) for about 10 - 15 minutes(I usually preheat the oven before preparing the dough). Once preheated, place the scones in the middle of the oven and bake for 20 minutes. Watch for a uniform golden-brown color on top, and your scones are ready!

Cool and enjoy: Once baked, remove the scones from the oven and let them cool on a wire rack. The outer crust will be crisp, while the inside remains soft and buttery. Enjoy these cranberry scones with your favorite jam or clotted cream!