Add cranberries, stirring to combine. Set aside. • In a small bowl, combine milk and 1 beaten egg, stirring well. Add to flour mixture, stirring just until combined. Turn dough out onto a floured surface, and knead gently 6 to 8 times. Roll dough to a ¾-inch thickness. Using a 2½-inch round cutter, cut scones from dough. Brush scones with remaining beaten egg, and sprinkle with turbinado sugar. • Bake until edges are golden brown, 10 to 12 minutes.