Cranberry Cream Scones

2 cups unsifted all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fresh cranberries
1 1/3 cups heavy cream
1 tablespoon each melted butter and powdered sugar


Sift together the flour, sugar, baking powder and salt into a large bowl. Mix the cranberries into the flour mixture. Whip the cream until undefined soft peaks form. Fold into the dry mixture just until it forms into a rough semi-cohesive mass. (It's okay that some parts are moister than others.) Transfer to a lightly floured work surface and knead only a few times until the dough holds together. With a lightly floured hand, pat into an 8-inch circle on a baking sheet, preferably lined with parchment paper. Brush surface with butter, sprinkle with powdered sugar. Cut the circle into 10 wedges without detaching them. Bake in the lower third of a preheated 375 oven for 30 to 35 minutes or until golden brown. Serve warm or at room temperature. Cut into premarked wedges.

serves 8 to 10

TIP: While whipping cream, the peak that forms when the beater or whisk is lifted (from saucelike to stiff) indicates how thick the consistency.