Heat oven to 425F. Grease a baking sheet.
In large bowl, combine flour, sugar, baking powder,
salt and cloves. With pastry blender or 2 knives,
cut in butter until mixture resembles coarse crumbs.
Set aside 2 tsp. heavy cream. Add remaining cream and
the cranberries to dry ingredients.
Mix lightly with fork until mixture clings together
and forms a soft dough.

Turn dough out onto lightly floured surface and
knead gently 5-6 times. With lightly floured rolling pin,
roll dough into a 7" round. Cut into 4 wedges.
Place scones, 1" apart, on greased baking sheet.
Pierce tops with tines of fork.
Brush tops with reserved cream.

Bake scones 15-18 min. when using fresh cranberries,
about 20 min. when using frozen, or until golden brown.
Serve warm. Makes 4 scones.