Preheat oven to 425 degrees

In a mixer, add all dry ingredients: 2 cups all-purpose flour, 1 baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon sugar, mix to combine. Add in ½ cup cold butter. Mix for one minute on a low speed, or until the mixture looks crumbly. If you are adding the dried cranberries, do so now. Slowly pour in buttermilk. Mix just until dough forms. Do not over work the dough.

**To make this recipe by hand: Using a medium sized bowl, incorporate first 6 ingredients in the bowl using a fork. Stir well to insure it is thoroughly combined. Make a well in the middle of the flour mixture and place the butter in the center of the well. You can use clean hands or a fork to gently incorporate the butter into the flour until all big pieces are worked in and the mixture looks like it is all small crumbles. Stir in the cranberries now if you are adding them. Last, slowly pour in the buttermilk while stirring with a fork. Make sure all the buttermilk is mixed in but stop working when the dough completely comes together.**

Turn the dough out onto a lightly floured surface and knead just a few times with lightly floured hands. Shape dough into a round shape that is approx. an inch and half thick. Use a knife to cut 8 triangles and place them in a lightly greased baking dish.

Brush the tops of each scone with milk. Sprinkle with granulated sugar.

Bake until scones are lightly golden brown which should take between 13-15 minutes. Serve warm.