These were wonderful this morning, I topped mine with a little black currant jam, and had a cup of hot mint tea, and Alaina had her scones with some chocolate milk. makes about 10 large scones

2 cups all purpose flour
1/3 cup sugar
1 Tbls. baking powder
1/2 tsp. salt
1/2 cup (1 stick) cold unsalted butter, into 1/2-inch cubes
3/4 cup heavy whipping cream, plus 1 to 2 Tbls.

for brushing
1/2 cup sweetened dried cranberries, - coarsely chopped

1. Preheat the oven to 425 F.
Butter and flour 1 baking sheet (or use a silpat)

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. With a pastry blender, a knife, or your fintertips, cut in the butter until the pieces of butter are no larger than tiny peas. With a fork, stir in the 3/4 cup cream just until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface, top with the cranberries, and knead briefly, just until the dough forms a ball and the cranberries are incorporated: do not over work. Quickly and gently pat the dough out into a 3/4 inch thick round. With a round biscuit cutter. Cut as many rounds as possible from the dough and place 2 inches apart on the prepared baking sheet. Gather the scraps of dough and knead together briefly, then pat out and cut out more scones. Brush the tops of the scones with the cream.

4. Bake for 13-15 minutes, or until the scones have risen and are golden brown. Transfer to a wire rack to cool slightly and serve warm, or let cool to room temperature.
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