• 3 cup unbleached all purpose flour
• 1/4 cup sugar, plus extra for sprinkling
• 1-3/4 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup unsalted butter, chilled and cut into small pieces
• 3/4 cup dried cranberries
• 1/2 cup buttermilk
• 2 largeegg
• 2 largeegg
• 1 tsp. water

Preheat oven to 375° F. Butter 2 9-0/1 inch diameter cake pans. Combine flour, sugar, baking powder and salt in a food processor or bowl. Cut in butter until mixture resembles coarse meal. Add cranberries. Combine buttermilk and 2 eggs in another bowl. Whisk until blended. Add to dry ingredients and process until just combined. Turn out onto floured surface. Knead briefly until soft dough forms. Divide dough into 2 pieces. Form each piece into a ball. Transfer each ball to 1 prepared pan. Press out dough into 8-0/1 inch diameter round. Score top of each round into 8 wedges. Whisk remaining egg with water in a small bowl. Brush over scones. Sprinkle with additional sugar. Bake 30 minutes, until golden. Cool 5 minutes. Invert scones onto platters. Turn over and cut along score marks. Serve warm.