Easy Scones

1 teaspoon orange zest and 3/4 cup dried cranberries to make orange cranberry scones
1 teaspoon lemon zest and 3/4 cup fresh blueberries to make blueberry lemon scones
3/4 cup chocolate chips for chocolate chip scones

Position the oven rack to middle position and preheat to 425 degrees.
Combine flour, baking powder, sugar, and salt in a food processor. Pulse for six 1-second pulses. Pulse one more time. Transfer dough to a large bowl. Quickly mix in butter pieces by hand until the mixture resembles coarse meal with a few slightly larger lumps.
Stir in the cream with a spatula until dough forms, 30 seconds.
Transfer dough and all flour bits to a board and knead just until it comes together into a rough, sticky ball (5-10 seconds). Cut into 8 wedges.
Place wedges on an ungreased baking sheet. Brush tops with 1 tablespoon of cream and sprinkle them with sugar just before baking. Bake until scone tops are light brown, 12-15 minutes.
Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.