Cranberry Cream Scones

I felt the need to have scones for breakfast this morning.  The recipe comes from my favorite baking cookbook A Passion for Baking by Marcy Goldman.

3 c. flour

2/3 c. sugar

1 tsp. salt

1 tbsp. baking powder

3/4 c. butter, cubed

2 eggs

1 tsp. vanilla extract

1/3-1/2 c. whipping cream

1 1/2 c. frozen chopped cranberries

1/2 c. currants or raisins

whipping cream

sugar

Preheat oven to 425F.  Combine flour, sugar, salt and baking powder.  Cut in butter to make a coarse, grainy mixture.  Make a well in the center and stir in eggs, vanilla, and cream to make a firm soft dough.  Fold in cranberries and currants.  Knead by hand briefly on a lightly floured surface, then pat into a large round about 1 inch thick.  Place on baking sheet.  Brush with cream and sprinkle with sugar.  Bake for 15-20 minutes until lightly browned.