Buttermilk cranberry scones

Flour, all-purpose	2 cups
Sugar, granulated	¼ cup
Baking powder	1 ½ teaspoons
Baking soda	¼ teaspoon
Salt	½ teaspoon
Butter, unsalted, cut into small chunks	½ cup
Buttermilk	½ cup
Egg	1
Cranberries, dried, sweetened, finely chopped	1/3 cup
Lemon zest	2 teaspoons
Cream, heavy (optional)	2 tablespoons

1. Preheat oven to 425°F.
2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda, and salt; add butter, and toss lightly in flour mixture; place bowl in refrigerator.
3. In a small bowl, whisk together eggs, buttermilk, and zest; place bowl in refrigerator.
4. Prepare:
   •  Line baking sheet with parchment paper; set aside.
   •  Lightly flour a surface.
   •  Ready heavy cream in a bowl with a pastry brush.
5. Fetch the flour mixture bowl, and cut the butter in using a pastry blender or fingertips until it resembles coarse crumbs; stir in cranberries.
6. Fetch the buttermilk mixture bowl, and pour all at once into the flour mixture; stir until it clumps together.
7. Dump mixture onto floured surface, gather together with floured hands, and kneed a couple of times to combine.
8. Pat into a circle about ½ inches thick.
9. Cut as desired, and place on baking sheet.
10. Brush lightly with cream, and bake for 13 to 15 minutes.

Recipe from Pinch My Salt.