Served as breakfast. Vegetarian dish.

3 cup Unbleached all-purpose Flour

1/4 cup Plus 2 teaspoon Sugar

1 3/4 teaspoon Baking powder

1/4 teaspoon Salt

10 Tablespoon (1 1/4 sticks) chilled, unsalted Butter, cut into small pieces

3/4 cup Dried Cranberries

1/2 cup Buttermilk

3 Eggs

1 teaspoon Water

Position rack in center of oven and preheat to 375 degree F. Butter two 9 inch diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8 inch diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 teaspoon water in small bowl. Brush mixture over scones. Sprinkle with 2 teaspoon sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm.

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