Cranberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 2/3 cup heavy cream
• 1/2 cup dried cranberries
• 1/4 cup turbinado sugar

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two forks until pea-sized crumbs form.
3. Add the cream and stir until the dough just starts to come together. Gently fold in the cranberries. On a lightly floured surface, knead the dough until it just comes together. Divide the dough in half, then pat each half into a 6-inch circle.
4. Cut each circle into 6 wedges, and arrange them on the prepared baking sheet. Sprinkle the turbinado sugar on top. Bake until golden brown, about 15-20 minutes.
5. Let cool before serving.

Interesting Facts

• Scones originated in Scotland in the 17th century.
• The word "scone" is derived from the Dutch word "schoonbrood," which means "beautiful bread."
• Scones are often served with clotted cream and jam.