Cranberry Scones are one of my favorites.
Try them for breakfast or with afternoon tea.
2 cups flour
5 Tablespoons sugar, plus 1 Tablespoon 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
1/2 cup halved cranberries
A fun freshness test: Ripe cranberries will have a bounce to them. Drop a cranberry onto a countertop. If there is no bounce, then the cranberry is past it’s prime.
In a bowl, whisk together flour, 5 Tablespoons sugar, baking powder, and salt. Cut in butter (I use two knives) until the mixture resembles course crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
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 half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.