Cranberry Scones

Ingredients

2 c. all-purpose flour, plus more for work surface

(we used white whole wheat, and it was very good!)

5 tbsp. sugar, plus 1 tbsp. for topping

1 tbsp. baking powder

1/2 tsp. salt

6 tbsp. chilled unsalted butter, cut into small pieces

2/3 c. (plus 1 tablespoon) half-and-half

1/2 c. halved cranberries, drained on paper towels

Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse 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 tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.