Scone Cranberry

Instructions

1. Preheat the oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
2. In a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another small bowl, combine the milk and 2 tablespoons of beaten egg; add this to the crumb mixture, mixing just until moistened. Stir in the chopped dried cranberries.
3. Turn the dough onto a floured surface and knead gently 6-8 times. Pat it into a 6-inch (15 cm) circle.
4. Cut the dough into eight wedges. Separate the wedges and place them on a baking sheet lined with parchment paper. Chill for 30 minutes (this step is optional).
5. Brush the scones with the remaining egg and sprinkle with coarse sugar. Bake at 425°F (218°C) for 12-15 minutes, or until golden brown. Serve warm.