Mix dry ingredients and zest

Cut frozen butter into dry ingredient and work in till pea size crumbles and butter has flour around it

Place the flour and butter in fridge while you whisk together wet ingredients and egg

Slowly pour wet mix to dough and stir until all is moistened. Add fruit in at end of step make sure not to break fruit and lose juices.

Move contents onto floured surface and form a ball 8” push into a disc and cut 8 wedges

Move onto parchment paper lined baking tray and apply heavy cream onto the scones. Let rest 20 minutes in fridge while oven heats to 400

22-26 minute bake time till golden brown