2 cups all purpose flour, extra for work surface
5 tbsp sugar, extra for topping
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, unsalted, cut into small pieces
2/3 c half & half, plus a little extra for brushing tops
1/2 c halved cranberries
Preheat oven to 425
Whisk together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. (I never reach this state, it's always flour-y when I give up and add the liquid!) Add half & half and stir until moistened. Fold in cranberries. (A hint about the cranberries- they have wee, tiny seeds that get everywhere. You can rattle the cranberries around in a sieve to get rid of the seeds or don't worry about them at all!)
Lightly flour your work surface and plop the dough ball in the middle. Knead gently about 10 times. Pat into a 1" thick round. Place on a cookie sheet and cut almost through into 8 wedges. Brush tops with half & half and sprinkle remaining sugar on top. You can also sprinkle cinnamon sugar.
Bake for 12-15 minutes. Tops should be golden brown. Cut through to separate. Serves 8.
These come out with the consistency of a shortcake biscuit rather than the density of what we know as a scone.