Cranberry Scones

Combine the dry ingredients: flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the heavy cream. Fold everything together, being careful not to overwork the dough. Fold in the dried cranberries.

Form large mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. (I generally make them bigger than a golf ball, but smaller than a tennis ball.)

Arrange them on a parchment-lined baking sheet and bake in a 400-degree oven for 16-20 minutes, or until the top just barely turns golden brown.