Preheat the oven to 160˚C / 300˚F.
Sieve the flour and baking powder together into a large bowl. Add the caster sugar and Rub in the butter with your fingertips.
Add the cranberries and clementine zest.
Add the egg and the buttermilk and mix to a soft dough.
If the mixture is too wet & loose at this stage add in a little extra flour.
Transfer the mixture to a floured surface and flatten it out to about 3cm in depth.
Using a 4-5cm scone cutter or a glass cut out some shapes and transfer them to a lined baking tray.
Brush the egg wash over the top of the scone. Bake for 25-30minutes.
Remove from the oven and dust with icing sugar.
Serve the scones with butter and freshly whipped cream.