Cranberry Scones

NOTES

• These were delicious! They spread out a bit in the oven for me so I might add a bit more flour (1-2 tbsp) or reduce butter by 1 tbsp next time. I left the original recipe below.
• Modified from Annie's Eats

INGREDIENTS

• 2 1/2 c. all-purpose flour
• 1/2 c. plus 3 tbsp sugar, divided
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cut into small pieces
• 1 1/2 c. chopped fresh cranberries (chop by hand or pulse in your food processor)
• 1 large egg plus 1 large egg yolk
• 1 c. heavy cream
• Additional sugar for sprinkling (I used a course raw sugar but regular white sugar would be fine)

DIRECTIONS
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, combine flour, 1/2 c. sugar, baking powder and salt. Add butter and cut in with a pastry blender or two butter knives until mixture resembles coarse meal.
3. In a small bowl, toss chopped cranberries with remaining 3 tbsp sugar then stir into the flour-butter mixture.
4. In another small bowl, combine egg, egg yolk, and heavy cream; whisk to blend. Add the wet ingredients to the dry ingredients and stir gently with a spatula or wooden spoon until dry ingredients are just moistened. Knead gently to be sure dough is evenly mixed, being careful not to overwork the dough.
5. To shape scones: either drop into heaping mounds onto a baking sheet, pat into a 8 to 10-inch circle on a floured surface and cut into 8 wedges with a pizza cutter or pastry/dough scraper, or scoop dough into a 2 1/2 or 3-inch biscuit cutter and pat down gently to form a 1-inch thick round.
6. Sprinkle with additional sugar and bake about 15 minutes or just until lightly browned. Cool slightly before serving.