2 1/2 cups All Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Orange Extract
1 cup Dried Cranberries
1/2 cup granulated Sugar
1 stick cold unsalted butter (cut up)
2/3 cup Heavy Cream

Heat Oven to 400 Degrees. Put flour, baking powder and salt into a large bowl and mix well.

Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar and dried cranberries and mix.

Add heavy cream and orange extract and stir with a fork (or use hands) until a soft dough forms. Form dough into a ball, put onto a lightly floured board, and give 10 – 12 kneads.

To create triangular scones, cut dough in half. Knead each half lightly and roll into a ball. Press the dough into a 6 inch disk and turn the smooth side up. Cut each circle into 4 wedges. Place wedges on a piece of parchment paper, slightly apart for crisp sides. Sprinkle tops with granulated sugar before baking

Bake about 16-18 minutes, or until medium brown on top. Put on a linen or cotton dish towel on a wire rack. Cover loosely with the cloth and cool before serving.

Serve with fresh fruit preserves