In a large bowl combine flour 2 tablespoons sugar baking powder and salt. make a well in center of flour mixture. in a medium bowl combine cranberries and honey stir in whipping cream. add cranberry mixture all at once to flour mixture. using a fork stir just until moistened

Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes or until Dough iis nearly smooth. Pat or lightly roll to an 8 inch circle. Cut into eight wedges.

Place wedges about 1 inch apart on an ungreased baking sheet. Don't flatten. In a small bowl combine egg and water. Lightly brush tops of wedges with egg mixture. Sprinkle tops with 2 tablespoons sugar. Bake in a 375° oven for 20 to 25 minutes or until golden. Remove scones from baking sheet. Serve warm. Makes eight scones.

Nutrition information
per serving 300 cal total fat 12 g saturated fat 7 g monosaturated fat 4 g polyunsaturated fat 1 g cholesterol 68 mg sodium 184 mg carbohydrates 42 g total sugar 11 g fiber 2 g protein 6 g