Cranberry Cobblescones

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter
• 2 eggs
• about 1/3 cup heavy whipping cream
• 1/4 cup sugar
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon ground cinnamon
• 3/4 cup whole-berry cranberry sauce
• 1 tablespoon milk
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

1. Grease a 16-in. sheet of heavy-duty aluminum foil; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Place eggs in a measuring cup. Add enough cream to measure 3/4 cup; stir into crumb mixture. Knead just until dough forms a ball, about 1 minute. Turn onto prepared foil; roll out into a 16-in. x 8-in. rectangle.
2. For filling, combine the sugars, cornstarch and cinnamon in a small saucepan. Stir in cranberry sauce. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute or until thickened; remove from the heat and cool slightly.
3. Spread filling widthwise over half of the rectangle. Fold dough over filling, forming an 8-in. square; seal edges. Transfer foil with dough to a greased
4. .
5. Brush with milk. Combine sugar and cinnamon; sprinkle over top. Cut into 2-in. squares (do not separate). Bake at 425u0b0 for 16-18 minutes or until golden brown.

flour, sugar, baking powder, salt, cold butter, eggs, heavy whipping cream, sugar, brown sugar, cornstarch, ground cinnamon, wholeberry, milk, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/cranberry-cobblescones/ (may not work)