[Ready]
1) Measure the butter in advance, slice it, and store it in the freezer.
2) Cut cranberries in half and store them in the freezer.
3) Measure the powder ingredients.
(If the powder is at room temperature, store in the freezer about 30 minutes before use.)
4) Measure the liquid ingredients and store them in the refrigerator.
5) Place food mesh or paper foil in oven pan.
6) Preheat the oven to 180 degrees.

Sift together the flour, almond powder and baking powder.

Add sugar and salt and mix well.

Add butter and slice into small pieces to the size of a grain of rice.

Add the liquid whipped cream and mix well.

Add the almond slices and blend into pieces with a scraper.

Place the dough mixture on a work surface sprinkled with flour, and mix in the sliced cranberries.

Form the dough into a flat rectangular shape while pressing the dough while properly combining hands and scrapers.
Work as fast as you can.

Cover with plastic wrap and rest in refrigerator for more than 3 hours.

Using a rolling pin, roll the dough into a flat rectangle about 3cm high.

Use a cookie cutter to cut the dough.

Place the dough in an oven pan with food mesh and lightly spread egg water (white + yolk) on the top of the dough.

Crush the almond slices slightly and sprinkle on top.

Sprinkle lightly with sugar.

Bake in a preheated oven at 180 degrees for 20 minutes.

Reduce the oven temperature to 150 degrees Celsius, turn the oven pan back and forth, and bake for another 10 minutes.

Remove from oven and remove from food mesh or paper foil when scone has cooled completely.