Cranberry Scones

Preheat oven to 425°F. Cut the dried cranberries into smaller pieces.

In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs.

In a small bowl, combine the milk and 2 tablespoons beaten egg; add to the crumb mixture, just until moistened. Stir in the dried orange pieces.

Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.

Cut into eight wedges. Separate the wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step).

Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425° for 12-15 minutes or until golden brown. Serve warm.