Dreamy Cream Scones

Adapted from Smitten Kitchen


2 cups unbleached all-purpose flour
1 T baking powder
1/4 c sugar
1/4 t salt
5 T chilled butter, cut into cubes
1/2 cup dried cranberries, chopped
1 c heavy cream

1. Adjust oven rack to middle position, pre-heat to 425.
2. Place flour, baking powder, salt, and sugar in a  large bowl, whisk together or pulse in a food processor. 
3. If making by hand use two knives, a pastry blender, or your fingertips to quickly cut in butter until mixture resembles a coarse meal with a few large butter lumps. Stir in cranberries. In a food processor, 12, one second pulses. Transfer dough to large bowl
4. Stir in heavy cream with a rubber spatula or fork until dough just comes together.
5. Transfer dough (and dry floury bits) to counter top and knead dough by hand just until it comes together in a rough sticky ball. Cut dough into 8 wedges with a knife or a bench scraper. 
6. Place scones on ungreased baking sheet and bake until tops are light brown. 12-15 minutes. Cool on wire rack for 10 minutes. Serve with hot chocolate. 

*Variations; lemon icing, orange, cinnamon, whole wheat flour, chocolate chips.