Scones require a delicate touch. The trick is to manipulate the dough as little as possible once it comes together. This is a very versatile recipe, you can add almost any kind of fruit to scones.
Dried or frozen works best I find; fresh fruit makes the dough soggy. Or leave out all the fruit and you have biscuits.
To shape scones, slam the mixing bowl onto the baking sheet, then form the dough into a big pie in the middle. Cut it into sections and gently pull them apart.
1T baking poweder
1/2 tsp salt
6T butter, in pieces
Combine all ingredients in food processor/mixer, and process until crumbly.
Add up to 1/2C fruit (frozen/dry works better than fresh). In this case I was using dried cranberries.
In a separate bowl:
1/2 C cream
1 tsp zest (any citrus)
1 tsp vanilla extract
Whisk to combine wet ingredients, dump in the dry mixture, and gently combine
with spatula just until it becomes sticky. Turn out onto a lined baking sheet.
Loosely form into pie-shape, cut into 8 wedges and gently push them apart.
Brush with a little cream, sprinkle sugar liberally, bake at 425 for 12 min.