Preheat the oven to 450 degrees and line a cookie sheet with parchment paper.

Combine the chopped cranberries with the sugar and set aside.

Combine the 1/2 cup of cream and lime juice and set aside.

Pulse in a food processor or sift together the flour, baking powder, salt and lime zest (if sifting add the lime zest afterwards).

Add the butter to the flour and pulse until the mixture resembles coarse cornmeal (or use a pastry cutter).

Whisk an egg into the cream mixture until smooth and add to the flour. Pulse until just combined into a wet dough.

Add the cranberry and sugar mixture and fold in gently until well distributed.

Turn out the dough onto a floured surface and knead gently a few times until the dough has come together.

Using a rolling pin, roll out to about 3/4 inch thickness. Use a wet knife to cut into wedges or squares, or a floured water glass (or biscuit cutter) to cut into rounds.

Use the remaining cream to brush the tops of the scones.

Bake for 10-12 minutes until golden brown. Serve with crème fraîche and/or fruit preserves.