Dreamy Creamy Scones

It's Colonial Day at Kelly's school and I volunteered to bake 36 scones.  Looks like it's time to test some recipe.  God bless America's Test Kitchen.  It's their job so you don't have to.  

Now, a scone is a dreamier, creamier version of the biscuit.  In order to get it right, you must use heavy cream.  A whole cup of it.  I know, that is creeping into Paula territory but it must be done.  You will thank me (and Mr. Kimball) when you take your first bite.  I promise you.

Cream Scones

2 C. flour

1 T. baking powder

3 T. sugar

1/2 t. salt

5 T. chilled, unsalted butter, cut into cubes

1/2 C. cranberries, chopped

1 C. heavy cream (do not substitute)

1.  Preheat oven to 425.

2.  Place flour, baking powder, sugar and salt in a large bowl and whisk together.

3.  Add butter and using two knives or pastry blender, cut the butter into small pea sized pieces.  

4.  Add cranberries and mix.

5.  Stir in heavy cream and mix until combined.

6.  Transfer dough on a lightly floured surface.  Knead dough by hand and press out the dough.  You can cut into squares, triangles or cut them like biscuits.

7.  Place pieces on a baking sheet and bake for 12 to 15 minutes.  Serve and enjoy.