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James's Lemon Cream Scones

1 1/2 cups all purpose flour
5 Tbs sugar
1 1/2 tesp grated lemon peel
1 1/2 tesp baking powder
1/4 tesp baking soda
1/4 tesp salt
6 Tbs (about 3/4 stick) unsalted butter, cut into pieces)
9 Tbs chilled heavy cream
2 Tbs fresh lemon juice
1/4 cup dried cranberries
4 Tbs Triple sec

Soak cranberries overnight in triple sec. Preheat oven to 350°F. Mix flour, 3 Tbsps sugar, lemon peel, baking powder, baking soda and salt in food processor. Add butter until mixture resembles coarse meal. Add 8 Tbsps cream and lemon juice and blend until soft moist dough forms. Drain cranberries and mix into dough. Drop dough by generous 1/4 cupfuls onto baking sheet, spacing apart enough for 6 scones. Brush tops with 1 Tbsp heavy cream. Sprinkle with 2 Tbsps sugar. Bake about 25 minutes

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- Abraham Joshua Heschel