Cranberry Scones

From Martha Stewart's Everyday Food magazine. Instead of regular blueberry this recipe calls for cranberries. Yummy scone recipe!

• Ready In: 30 mins
• Serves: 8
• Yields: 8 wedges

Ingredients

• 2  cups all-purpose flour, plus more
•  all-purpose flour, for work surface
• 5  tablespoons sugar, plus
• 1  tablespoon sugar, for topping
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 6  tablespoons  chilled unsalted butter, cut into small pieces
• 2⁄3 cup half-and-half, plus
• 1  tablespoon half-and-half
• 1⁄2 cup  halved cranberries, drained on paper towels

Directions

1. Preheat oven to 425°F.
2. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
3. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
4. On a lightly floured surface, knead dough gently, 5 to 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 half-and-half; sprinkle with remaining tablespoon sugar. I actually use a sprayed scone pan, where the triangles are already divided. To me it is easier.
5. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.