1 c all-purpose flour
¼ c sugar
1 ½ t baking powder
⅛ t sat
¼ c cold butter
3 T 2% milk
1 egg, beaten
¼ c dried cranberries
¼ t coarse sugar
In a small bowl, combine flour, sugar, baking powder, and salt.
Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine milk and 2 T beaten egg; add to crumbs mixture just until moistened.
Stir in cranberries.
Turn onto a floured surface; knead gently 6-8 times.
Pat into a 6-inch circle.
Cut into four wedges.
Separate wedges and place on a baking sheet coated with cooking spray.
Brush with remaining egg; sprinkle with coarse sugar.
Bake at 425 for 12-15 min or until golden brown.
Serve warm.