Basic Craisin Scones

Place rack in center of oven and preheat to 425 degrees.
In a large bowl whisk together:
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt

Drop in:
6 Tablespoons cold unsalted butter
Cut in butter with pastry blender until largest pieces are pea sized.

Stir in:
½ cup dried craisins or currents
Whisk together in a separate bowl, then add all at once:
1 large egg
½ cup heavy cream
1 teaspoon grated orange zest

Mix with wooden spoon or fork just until dry ingredients are moistened. Gather into a ball and knead it gently against the sides, bottom of bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough until ¾” thick. Cut with glass or knife. Brush top with milk or cream.

Bake on stoneware until tops are golden brown, about 10-14 minutes. Cool slightly on rack and serve warm.