Cranberry Orange Scones (biscuit method)

Ingredients

• 2 C all purpose flour
• ⅓ C sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 3 oz butter, cubed, cold
• ¾ C sweetened dried cranberries (e.g. craisins)
• zest of 1 orange
• 1 C heavy cream, cold
• (For glaze: heavy cream and AA sugar)

Directions

Sift the flour, sugar, baking powder, and salt together in a large bowl.
Rub butter into the dry ingredients using fingertips, taking care not to melt butter, small flake, not mealy.
Stir in cranberries and zest. Stir in cream, mixing just enough to bring dough together into a mass (less than 1 cup), saving a little to brush on top.
Turn out onto floured surface and knead briefly. Pat out the dough into a disc, ¾ inch thick.
Cut into eight wedges. Transfer to cookie sheet lined with parchment. (Wedges may be touching, retaining original shape of the disc or they may be spaced evenly for baking.)
Glaze with cream and sprinkle with AA sugar.
Bake at 425 degrees until lightly brown and interior are still moist, approximately 11 minutes. (Baking time will be about two to three minutes more if wedges are touching, retaining the disc shape of the dough.)