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Cranberry Scones

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
2/3 cup heavy whipping cream
1/3 cup dried cranberries or currants

In a large bowl, combine the flour, sugar, baking powder and salt. Cut
in shortening until mixture resembles coarse crumbs. Combine egg and
cream ; stir into crumb mixture just until blended. Stir in
cranberries. Turn onto a floured surface; knead gently four times.

Printed from tasteofhome.com Oct 13, 2008

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Cranberry Scones cont.

Shape dough into a ball; place on an ungreased baking sheet. Pat
until an 8-in. circle. With a sharp knife, score the dough into eight
wedges (do not separate). Bake at 425° for 15-20 minutes or until
golden brown. Break into wedges. Serve warm.

Yield: 8 scones.