Sherrie's Cranberry Scones

• 2 cups all-purpose flour
• 12 cup granulated sugar
• 2 12 teaspoons baking powder
• 12 teaspoon salt
• 14 teaspoon cinnamon
• 18 teaspoon ginger
• 18 teaspoon cardamom (optional)
• 12 cup cold butter, Cut in Chunks
• 12 cup cranberries (Dried or Fresh)
• 1 tablespoon orange rind, Grated
• 12 cup light cream
• 1 tablespoon light cream

1. Combine flour, sugar, baking powder, salt and spices.
2. Cut in butter with pastry blender.
3. Add cranberries and grated orange rind.
4. Add 1/2 cup light cream and stir just until moist.
5. Turn mixture out onto a lightly floured surface and knead three (3) strokes until together.
6. Form into a 1/2" thick disk.
7. Brush top of disk with 1 T. light cream and then sprinkle with a cinnamon-sugar mixture.
8. Cut into 16 wedges and place onto a cookie sheet which has been pre-sprinkled with a cinnamon-sugar mixture so as to prevent scones from sticking (as you would use cornmeal when baking pizza).
9. After placing scones on cookie sheet, refrigerate for 15 minutes.
10. Bake scones in preheated 350-degree oven for 12-15 minutes until lightly-browned on bottom.
11. Serve warm.

flour, sugar, baking powder, salt, cinnamon, ginger, cardamom, cold butter, cranberries, orange rind, light cream, light cream

Taken from www.food.com/recipe/sherries-cranberry-scones-403787 (may not work)