Irish Cranberry Scone Hearts
2-1/2 c. all-purpose flour
5 tbsp. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cold butter, cut into 8 pieces
1/3 c. milk
2 eggs, beaten
1 c. dried cranberries
Preheat oven to 400F. Using a food processor with a steel blade, place flour, 4 tbsp. sugar, baking powder, salt and baking soda in the bowl. Process on/off to mix. Add butter; process about 10 seconds or until mixture resembles coarse crumbs.
Combine milk and eggs. Reserve 1 tbsp. milk mixture. Pour remaining milk mixture over flour mixture. Process on/off 6 to 8 times, or just until flour is blended in and dough is soft.
Turn out dough onto lightly floured surface. Knead in cranberries about 10 times. Shape into a ball and pat down to an 8 inch circle about 1 inch thick, repeating until all dough is used. With a heart-shaped cookie cutter, cut out 8 scones. Place on an ungreased cookie sheet.
Brush tops with reserved milk mixture; sprinkle with remaining 1 tbsp. sugar. Bake 20 to 25 minutes or until golden. Remove from cookie sheet and cool on wire rack