Cranberry Orange Rosemary Scones

2 cups cake flour

1 teaspoon salt

4 teaspoons baking powder

1 tablespoon sugar

5 tablespoons cold butter

3 eggs

3/4 cup cream

1 cup dried cranberries,

         (soaked in hot water and drained)

Zest of one orange
1 teaspoon dried rosemary
1 tablespoon turbinado sugar

Preheat the oven to 450 degrees.  Mix the dry ingredients together.  Cut the butter into bits and pick up a bit of the dry ingredients, rub them with the butter between your fingers and drop them again.  All the butter should be thoroughly blended into the flour mixture before you proceed. 

Beat 2 eggs with the cream in a large bowl; with a few swift strokes, combine them with the flour mixture.  Fold in the cranberries, zest and rosemary. 

Turn the dough out onto a floured surface and knead it ten times - no more.  If it is very sticky, add a little more flour, but very little; it should still stick a little to your hands. 

Press the dough into a 3/4 inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or glass.  Put the rounds on an ungreased baking sheet.  Gently reshape the leftover dough and cut again.  Beat the remaining egg with 1 tablespoons water and brush the top of each scone; sprinkle each with the turbinado sugar. 

Bake for 7 to 9 minutes, or until the scones are a beautiful golden brown. 

* I eat my scones warm with butter and honey.