Combine flour, sugar, baking powder, salt and cream of tartar in large bowl. Cut butter into above mixture with fork or pastryi blender until mixture is equal to course crumbs. In small bowl beat together: half and half and egg. Keep 2 tab. of mixture to brush on top of scones later. Add egg mixture to dry ingredients and add rasins or cranberries to your desire. Mix lightly together until forms soft dough. Turn dough onto lightly floured surface and knead 5 or 6 times. Make into 7 inch round and cut into 8 wedges. Place on greased baking sheet. Pierce top with fork. Brush with reserve egg mixture. Bake 425 for 15 to 18 minutes.
