Cranberry Scones
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup butter
1 cup whipping cream
3/4 cup fresh, frozen or dried cranberries, chopped coarsely
Preheat oven to 425.
Combine first 5 ingredients; cut in butter with pastry cutter until crumbly.
Reserve l Tablespoon whipping cream and add remaining cream and chopped cranberries to dry ingredients, stirring until dry ingredients are moistened.
Turn out dough onto lightly floured surface and knead for 5 or 6 times. Shape into an 8 inch circle. Cut into wedges and place onto a lightly greased baking sheet. Prick wedges with a fork 3 or 4 times and brush with reserved whipping cream.
Bake for 18 minutes or until lightly browned. Serve Warm with whipped cream if desired.