Sift the flour, baking powder and spice into a large bowl

Rub in the butter - keep going until it resembles a fine porridge, i.e. take it a bit further than for shortcrust pastry

Stir in the sugar, follow with the zest then the fruits - rub well between your palms to combine all the ingredients

Crack in and break up the egg, mixing with a fork until you have damp clumps of pastry and then bring together with your hands - fear not if a little crumbly still, it will be fine after resting and rolling

Wrap in cling and refrigerate for between half an hour and one day maximum

Roll out between 2 sheets of cling until just less than a 1cm thick - I like mine quite fat (they puff quite a lot on cooking); re-roll as necessary, it can take 2-3 rolls no problem

Cut out with a fluted scone cutter to be traditional or fairly simple shaped cookie cutters as liked (don't pick too intricate a cutter as they are too short to handle without breaking)

Preheat a flat griddle or large flat bottomed frying pan - aim for a medium low heat

I suggest cooking one first to get the measure of your hob and pan - it's very variable and with all that fruit and sugar, it's all too easy to burn them if you have the heat too high

Each cake take about 1-2 minutes per side BUT it will depend on how thick you cut them out - when you press in the middle they should only give a fraction; if very soft they haven't cooked through and are still raw

Cool on a rack then eat once no longer piping hot - that fruit will burn your mouth (she speaks from experience ;) )

Will keep several days in an airtight box, if you're not greedy like us ;)