Crème Fraîche Scones

Preheat oven to 425. Whisk together the flour, sugar, baking powder, baking soda, zest and salt until well combined. Cut in the butter with a pastry blender or two knives until the biggest piece left in the size of a pea or smaller. Stir in the cranberries. If you have a stand mixer you can cut the butter in on medium speed with the paddle attachment.

Add the 1/3 cup cream and the crème fraîche and mix until the dough is just moistened. It will look under mixed but when you shape it you will finish the mixing.

Line an 8x8 square pan with foil and lightly mist with pan spray. Push the dough into pan as evenly as possible, it should be about an inch thick. Brush the top with the rest of the cream and then sprinkle with sugar. Place pan in the freezer for about 30 minutes.

Remove the dough from the pan and cut into 1 1/2 inch squares. I really like the idea of making them small so you don't have to commit to a big one. Bake the scones at 425 for 10 - 12 minutes until golden brown. You can tightly wrap the scones and freeze them for up to one month and bake off whenever you feel like a fresh scone. Enjoy!