CRANBERRY SCONES

I hadn't cooked with, or even seen, a fresh cranberry before moving to the States. It took me a while to build up an interest in cooking with this unfamiliar ingredient, but a good recipe is a perfect guide and confidence booster.
These fresh cranberry scones are a fun, tasty breakfast for the holiday season - Happy Thanksgiving!!

CRANBERRY SCONES

2 cups flour
1/2 cup granulated sugar PLUS 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh cranberries
1/2 cup butter, melted
1/2 cup milk
2 large eggs
1 tablespoon milk

Heat oven to 400F.
Stir together the flour, 1/2 cup sugar, baking powder and salt in a large bowl, stir in cranberries.
Whisk together butter, 1/2 cup milk and one egg, add to flour mixture, stirring just until dry ingredients are moistened and dough forms.
Drop by 1/3 cupfuls (I made baby scones, dropping dough by tablespoons onto cookie sheet, and baking for 10 minutes) onto a lightly greased baking sheet. Whisk together remaining one egg and 1 tablespoon milk. Brush tops of dough with egg mixture and sprinkle with remaining 2 tablespoons of sugar.
Bake for 20 minutes or until golden brown.
Enjoy!