Cranberry Cream Scones

== Ingredients ==
* 1 cup fresh cranberries, coarsely chopped
* ⅓ cup + 2 tbsp sugar
* 1½ cups all-purpose flour
* 2½ tsp baking powder
* ¾ tsp salt
* ⅛ tsp each ground nutmeg and cinnamon
* peel of 1 lemon, finely grated
* 1 tbsp chopped candied ginger (optional)
* 2 tbsp cold butter, cut into ¼-inch pieces
* ¾ cup heavy cream
* 1 tsp vanilla extract
* milk and sugar, for glaze
== Directions ==
# In small bowl, mix cranberries and 2 tablespoons sugar.
# Set aside.
# Preheat oven to 400°F.
# butter an 8-inch circle in center of large baking sheet, or cover sheet with parchment paper.
# Set aside.
# In large bowl, mix remaining ⅓ cup sugar, flour, baking powder, salt and spices.
# Mix in lemon peel and ginger if using.
# Cut in butter until mixture resembles coarse crumbs.
# Add cranberries, and toss well.
# In small bowl, mix cream and vanilla.
# Make well in center of dry ingredients.
# Add cream mixture.
# Stir just until dough pulls together.
# Keeping dough in bowl, knead 3 or 4 times with floured hands.
# On floured cutting board, pat dough into 7-inch circle.
# Slice dough into 6 or 8 wedges, as you would pie.
# Reassemble slices in center of baking sheet, leaving ¼ inch between pieces.
# Brush scones sparingly with milk, and sprinkle with sugar.
# Bake until golden brown, 20 to 25 minutes.
# Cool on sheet 1 minute, then loosen scones with spatula.
# Slide entire batch onto cooling rack.
# Cool thoroughly before wrapping.
Category:Scone Recipes