Cranberry Scones

Cranberry scones might not be traditional, but subbing the tart, jewel-like berries for the usual currants or raisins is an inspired touch, giving the English scone a delicious American slant. We love these easy treats for breakfast or afternoon tea - or anytime really. They are rich and crumbly as the dough is made with half-and-half, egg and butter, ensuring a tender scone with bright pops of fresh cranberries. We brush the tops with a little more half-and-half and sprinkle them with sugar for the crunchy sweet topping that’s the perfect finishing touch for these tender scones.

2 cups all-purpose flour, unbleached
5 Tbsp. sugar + 1 Tbsp., for topping
1 Tbsp. baking powder
½ tsp. sea salt
6 Tbsp. butter, chilled, cut into small pieces
⅔ cup + 1 Tbsp. half-and-half cream
½ cup cranberries, halved, drained on paper towels

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

In a bowl, whisk together flour, 5 Tbsp. sugar, baking powder and salt.

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in ⅔ cup half-and-half until just moistened. Gently fold in cranberries.

Form the Scones:
On a lightly floured surface, knead dough gently, 5-10 times. Pat into a 1" thick round. Cut into 8 wedges; place on a baking sheet, 2" apart. Brush tops with remaining Tbsp. half-and-half; sprinkle with remaining Tbsp. sugar.

Bake until golden brown, 12-15 minutes. Let cool on a wire rack.