Preheat oven to 375 degrees. Line a baking sheet with parchment paper or tin foil lightly greased.

In a mixing bowl, sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture. (The mixture should look like coarse crumbs.). I tend to use my hands to do this. Make sure your hands are really cold. In a small bowl whisk together the half-and-half, beaten egg and vanilla.

Make a well in the center of the flour mixture and add this mixture and the cranberries to the flour mixture. Stir just until combined. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch round. Using a lightly floured 2 -3 inch round cookie cutter, cut the dough into rounds. Or, if you are like me and don’t have any round cookie cutters, use a glass.

Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. (This helps to brown the tops of the scones during baking.) I only used half of the dough. I put the other half in the freezer for another time. Dough freezes very well, just make sure it is fully defrosted before you want to use it again.

Bake for about 15-18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and let cool.