Cranberry Scones

Cranberry Scones

3 c flour
1/3 c PLUS 1 T sugar
1 T baking powder
1/2 t salt
1/2 c soft margarine
3/4 c dried cranberries
1 c PLUS 1 T heavy or whipping cream
2 eggs

Preheat oven to 450°.
Combine flour, 1/3 c sugar, baking powder and salt in large bowl.
Cut in margarine with pastry blender or two knives til mixture is size of fine crumbs.
Stir in cranberries.
Beat 1 c cream and eggs in small bowl with wire whisk.
Stir into flour mixture til dough forms.
Divide dough in half on floured surface with floured hands; press each half into 6-in circle.
Cut ea circle into 6 pie-shaped wedges.
Arrange wedges on baking sheet.
Brush with remaining 1 T cream, then sprinkle with remaining 1 T sugar.
Bake 12 mins til golden.
Serve warm, or cool on wire rack.