Cranberry Cream Scones
2 ¼ cups of all-purpose flour
¾ cup of sugar, plus extra, for dusting
2 teaspoons of baking powder
½ teaspoon of salt
¼ teaspoon of ground cloves
6 tablespoons of cold butter, cut into small cubes
1 cup of heavy cream
¾ cup of fresh cranberries
1 egg, lightly beaten
Preheat your oven to 425°F. Lightly grease a baking sheet and set it aside.
In a large bowl, sift together the flour, sugar, baking powder, salt, and cloves. Using a pastry blender or two knives, cut the butter until the mixture resembles coarse bread crumbs. Add the cream and cranberries. Mix this until just combined.
Roll the dough onto a lightly floured surface. Knead the dough about 5 times. Roll it into a 6 or 7-inch circle. Place the dough on the prepared baking sheet and cut it into 6 wedges. Brush the top of the dough with beaten egg and sprinkle the top with the additional sugar. Bake the scones until they are light golden, about 15 to 17 minutes.
Remove from the oven and allow to cool slightly. They are best if served warm.