Preheat the oven to 200°C and line a baking tray with greaseproof paper.
Sieve the flours into a bowl and stir in the baking powder.
Rub the diced lard and butter into the flour until the mixture resembles fine breadcrumbs.
Mix in the sugar, fruit zests, spices, and dried fruit until combined.
Stir in the cream and half the beaten egg to form a dough.
Split the dough into six rounds of 2cm depth and place them on the tray.
Brush with remaining egg and top with glacé cherries and almonds.
Bake for 15-20 minutes until golden-brown and cool slightly.
Serve warm with clotted cream, jam, and butter.