Cranberry Scones

Preheat oven to 450ºF.

In a food processor, pulse together flour, sugar, baking powder and salt until combined (about 3 times). Sprinkle butter around the top of the flour. Pulse until it resembles coarse sand, about 12 pulses. Transfer to a large bowl, and fold in cranberries. Stir in cream until it starts to form a dough (about 30 seconds).

Turn dough onto a floured surface and knead until a rough ball forms (5 to 10 seconds). Pat into a 9-inch circle, and cut into 8 wedges. Place wedges on a lined baking sheet.

Bake for 12 to 15 minutes, until the tops are golden brown. Transfer baking sheet to a wire rack, and allow to cook for 10 minutes before serving.