Cranberry and Pumpkin-Seed Scone

Preheat oven to 400ºF. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries.

In small bowl with fork, mix milk and egg yolk. Stir milk mixture into flour mixture just until blended. With hands, divide dough in half and place on opposite corners of ungreased large (14” x 17”) cookie sheet. Pat each half into 7-inch round. With floured knife, cut each round into six wedges (do not separate wedges).

In cup, lightly beat egg white with fork; use to brush tops of scones. Arrange pumpkin seeds on scones, pressing gently so they stick to the dough.

Bake scones 25 to 27 minutes, until golden. Separate wedges; transfer to wire rack to cool slightly. Serve scones warm or cool completely to serve later. Reheat before serving if you like.