Rich Cranberry Scones

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup I Can't Believe It's Not Butter!® Spread
• 3/4 cup dried cranberries
• 1 cup heavy or whipping cream
• 2 eggs
• 1 Tbsp. heavy or whipping cream, for brushing on tops
• 1 Tbsp. sugar, for sprinkling on tops

Directions

1. Preheat oven to 450°.
2. Combine flour, 1/3 cup sugar, baking powder and salt in large bowl. Cut in I Can't Believe It's Not Butter!® Spread with pastry blender or two knives until mixture is size of fine crumbs. Stir in cranberries.
3. Beat 1 cup cream and eggs in small bowl with wire whisk. Stir into flour mixture until dough forms. Divide dough in half on floured surface with floured hands; press each half into 6-inch circle. Cut each circle into 6 pie-shaped wedges. Arrange wedges on baking sheet. Brush with remaining 1 tablespoon cream, then sprinkle with remaining 1 tablespoon sugar.
4. Bake 12 minutes or until golden. Serve warm with additional Spread or cool on wire rack cool.