Cranberry Cream Scones

Ingredients

 * 1 cup fresh cranberries, coarsely chopped
 * ⅓ cup + 2 tbsp sugar
 * 1½ cups all-purpose flour
 * 2½ tsp baking powder
 * ¾ tsp salt
 * ⅛ tsp each ground nutmeg and cinnamon
 * peel of 1 lemon, finely grated
 * 1 tbsp chopped candied ginger (optional)
 * 2 tbsp cold butter, cut into ¼-inch pieces
 * ¾ cup heavy cream
 * 1 tsp vanilla extract
 * milk and sugar, for glaze

Directions

 * 1) In small bowl, mix cranberries and 2 tablespoons sugar.
 * 2) Set aside.
 * 3) Preheat oven to 400°F.
 * 4) butter an 8-inch circle in center of large baking sheet, or cover sheet with parchment paper.
 * 5) Set aside.
 * 6) In large bowl, mix remaining ⅓ cup sugar, flour, baking powder, salt and spices.
 * 7) Mix in lemon peel and ginger if using.
 * 8) Cut in butter until mixture resembles coarse crumbs.
 * 9) Add cranberries, and toss well.
 * 10) In small bowl, mix cream and vanilla.
 * 11) Make well in center of dry ingredients.
 * 12) Add cream mixture.
 * 13) Stir just until dough pulls together.
 * 14) Keeping dough in bowl, knead 3 or 4 times with floured hands.
 * 15) On floured cutting board, pat dough into 7-inch circle.
 * 16) Slice dough into 6 or 8 wedges, as you would pie.
 * 17) Reassemble slices in center of baking sheet, leaving ¼ inch between pieces.
 * 18) Brush scones sparingly with milk, and sprinkle with sugar.
 * 19) Bake until golden brown, 20 to 25 minutes.
 * 20) Cool on sheet 1 minute, then loosen scones with spatula.
 * 21) Slide entire batch onto cooling rack.
 * 22) Cool thoroughly before wrapping.