Position rack in center of oven and preheat to 375.
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 t water in small bowl.
Brush mixture over scones. Sprinkle with 2 t sugar.
Bake scones until golden, about 3 minutes.
Cool 5 minutes.
Invert scones onto platters. Turn right side up.
Cut along score marks. Serve warm.
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