The Scones of Chambord

Description
Contributed by Catsrecipes Y-Group
 * Makes 8 wedges.

Ingredients

 * ½ cup of dried cranberries
 * 1 oz Chambord liqueur
 * ½ cup half and half
 * 6 tablespoons butter at room temperature
 * ¼ cup + 3 tablespoons maple sugar
 * 2½ cups all purpose flour
 * 2 teaspoons baking powder
 * ¼ tsp kosher salt
 * 2 eggs (graded large)

Directions

 * 1) Re-hydrate dried cranberries with Chambord Liqueur - set aside.
 * 2) Separate the white from one egg - set aside. This will be used to glaze scones before baking.
 * 3) Mix butter, sugar, salt, baking powder and butter.
 * 4) Add milk to mixture - mix well.
 * 5) Add eggs to mixture.
 * 6) Knead with lightly floured hands.
 * 7) Add cranberries with liquor to mixture.
 * 8) Turn out on lightly floured board. Knead firmly, roll into a ball.
 * 9) Press mixture onto a flat round disk on a round pizza pan.
 * 10) Cut with chef's knife into eight pie wedges, but leaving the circle intact.
 * 11) Slightly beat the remaining egg white, then brush over the top and sides of the scone.
 * 12) Sprinkle on remaining maple sugar.
 * 13) Bake 425°F for 20 – 25 minutes. Cool until warm, serve with honey.