Cranberry Scones

1. 1

   Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.

2. 2

   Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

3. 3

   Turn dough out onto a lightly floured surface; knead 5- 6 times.

4. 4

   Shape into an 8-inch circle.

5. 5

   Cut into 8 wedges, and place on a lightly greased baking sheet.

6. 6

   Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.

7. 7

   Bake at 425 for 18 minutes or until lightly browned.

8. 8

   Serve warm with whipped cream drizzled on top.

No additional tips available.