Ingredients

Instructions

  1. Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.
  2. Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
  3. Turn dough out onto a lightly floured surface; knead 5- 6 times.
  4. Shape into an 8-inch circle.
  5. Cut into 8 wedges, and place on a lightly greased baking sheet.
  6. Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.
  7. Bake at 425 for 18 minutes or until lightly browned.
  8. Serve warm with whipped cream drizzled on top.