S's Scrumpious Scones

I make these all the time because they are so easy to make. I have even switched the cranberries for blueberries or raspberries. They always turn out delish. This time I am planning on making them for Easter Breakfast!

2 C. all-purpose flour, plus more for work surface
7 T. sugar, plus 1 tablespoon for topping
1 T. baking powder
1/2 tsp. salt
6 T. chilled unsalted butter, cut into small pieces
2/3 C. (plus 1 tablespoon) half-and-half
1/2 C.halved cranberries, drained on paper towels

1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.