Cranberry Corn Scones

1 cup fine cornmeal
1 cup + 2 very heaped tablespoons white pastry flour
1 level tablespoon baking powder
1 teaspoon kosher salt
1.5 oz butter, melted and cooled
3/4 cup cream
1/3 cup half and half
About 3/4 cup dried, sweetened cranberries

Preheat oven to 425’F.

Sift together dry ingredients–except for extra flour–in a bowl and make a well in the middle. Pour in cream, half and half, and butter. Stir well. Add cranberries, and extra flour if mixture is too sticky to handle.

Scrape dough onto a lightly floured bowl, knead very lightly just to bind together. Press to a rectangle about 3/4-inch thick and cut into wedges.

Bake 14-17 minutes at 425’F.

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