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2 C. flour, plus more for work surface
5 Tbsp. sugar, plus 1 Tbsp. for topping
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. chilled unsalted butter, cut into small pieces
2/3 C. half-and-half, plus 1 Tbsp.
1/2 C. halved cranberries
Preheat oven to 425*. In a bowl, whisk together flour, 5 tablespoons sugar, baking
powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon of sugar. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.