Cranberry Orange Scones

2 cups flour
1/3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
4 Tbsp (1/2 stick) butter chilled, cut into small pieces.
1 cup fresh cranberries coarsely chopped
1 Tbsp grated orange zest
1 large egg
1 large egg separated
3/4 cup heavy whipping cream


Preheat oven to 400. Grease a baking sheet or line it with parchment paper. Place the flour, 1/3 cup sugar, the baking powder, salt and butter in a food processor and process until the mixture resembles coarse crumbs. (you can also do this in a large bowl with a pastry blender) Transfer to a large bowl. Stir in the cranberries and orange zest. Lightly beat the whole egg and egg yolk together in a small bowl. Whisk in the cream until blended. Add to the flour mixture and stir until the dough just begins to hold together. Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll out the dough I inch thick. Cut out with a 3-inch round or heart shaped cookie cutter. Place 1 inch apart on the prepared baking sheet. Beat the egg white just until foamy and brush over the top of each scone with a pastry brush. Sprinkle the scones lightly with the remaining 2 tablespoons of sugar. Bake until puffed and light golden brown: 15 to 20 minutes. Serve warm or at room temperature.

Yield: 9 or 10 scones.