• Preheat the oven to 400°
• Line 2 baking sheets with parchment paper.
• In the large bowl of a mixer add flour, sugar, baking powder, and salt.
• Mix to combine dry ingredients.
• Add in the egg, cranberry sauce, and vanilla.
• Start the mixer on low to medium speed and slowly pour in the heavy cream as you mix until everything is combined well.
• Scone dough is sticky, if it's super wet or soft add a tablespoon or two of flour.
• Turn the dough out onto a floured work surface, then roll the dough into a ball.
• Cut the ball in half and fold over the dough twice, pat it into place so it's in a flat, disk shape, or roll with a rolling pin to an inch thick.
• Then cut with a pastry cutter into 8 triangles. Then repeat with the second disk. You can make them into any shape you prefer, scoop with a 3T sized scoop for a round mounded scone, or use a cookie or biscuit cutter. I
• Place each piece on the parchment-lined baking sheet and bake for 15 minutes.
• If you make smaller scones they may be done sooner. Test with a toothpick, until it comes out clean.
• Remove from oven and allow scones to cool. If you plan on icing them, the cooler they are the more the icing will stay on top.

Icing

• In a small bowl mix powdered sugar with water and stir in cranberry sauce, add water or powdered sugar to get the desired consistency. I like it thin enough to brush on, but thick enough that it doesn’t completely run off the scones.
• While the icing is wet add chopped dried cranberry pieces for garnish.