Christmas Treasures - Cranberry Scones

Prep Time: 15min
Total Time: 30min

2 cups all purpose flour, plus more for the work surface
5 tbls sugar, plus more for topping
1 tbls baking powder
1/2 tsp salt
6 tbls chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tbls) half-and-half (I substituted whipping cream)
1/2 cup halved cranberries, drained on paper towels (I substituted dried cranberries)

1. Preheat oven to 425*. In a bowl, whisk together flour, 5 tbls sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cups half-and-half until just moistened. Gently fold in cranberries.

2. On a lightly floured surface, knead dough gently, 5-10 times. Pat into a 1 inch thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon of half-and-half; sprinkle with remaining tablespoon of sugar. Bake intil golden brown, 12-15minutes. Let cool on a wire rack.

Serves 8.
Submitted by Megan Kanzler