Fresh Cranberry Scones

Honey adds sweetness to the dough but is also a great topper for the baked biscuits when they're still warm from the oven. Perfect on a cold morning

2 1/4 cups bread flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh cranberries, finely chopped*
2 tablespoons honey
1 cup whipping cream
1 egg, slightly beaten
1 tablespoon water
2 tablespoons sugar

• Place cranberries in a food processor. 
• Cover and pulse several times until cranberries are finely chopped.
• In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. 
• Make a well in center of flour mixture. 
• In a medium bowl, combine cranberries and honey; stir in whipping cream. 
• Add cranberry mixture all at once to flour mixture. 
• Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. 
• Knead dough for 10 to 12 strokes or until dough is nearly smooth. 
• Pat or lightly roll to an 8-inch circle. 
• Cut into 8 wedges.
• Place wedges about 1 inch apart on an ungreased or parchment lined baking sheet. 
• Don't flatten. 
• In a small bowl, combine egg and water. 
• Lightly brush tops of wedges with egg mixture. 
• Sprinkle tops with 2 tablespoons sugar. 
• Bake in a 375 degree F for 20 to 25 minutes or until golden. 
• Remove scones from baking sheet. 
• Serve warm..

Recipe: MidWest Living