Cranberry Scones

What could be better than sweet, flaky scones accompanied by a nice hot cup of tea? These cranberry-studded scones are easy to make, and are delicious any time of day. From the New York Times Sunday Magazine of 7/13/08, adapted from Animal Farm in Orwell, VT.

• Ready In: 45 mins
• Yields: 8 scones

Ingredients

• 1⁄2 cup butter, cut into chunks
• 1  cup  pastry flour
• 1  cup all-purpose flour
• 1⁄4 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1  egg
• 1⁄2 cup heavy cream
• 1⁄2 cup dried cranberries

Directions

1. Preheat oven to 350°F Grease a baking sheet with butter.
2. In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt until combined. Add butter and blend until crumbly.
3. In a small bowl, lightly whisk together the egg and cream, and then add all but 1 T. of this mixture to the flour-butter mixture. Pulse several times until a dough starts to form. Add the cranberries and pulse once.
4. Turn the dough onto a floured surface and form into a ball. Using a rolling pin, roll the dough into an 8" circle and cut into 8 wedges.
5. Brush the remaining 1 T. of the egg-cream mixture over the scones.
6. Bake in preheated oven about 25 minutes, or until golden.