Heat oven to 425. Spray a cookie sheet with non-stick spray. Pulse flour, sugar, baking powder, salt and butter in a food processor until the texture of fine meal. Transfer to a large bowl. Stir in fresh and dried cranberries.
Beat milk and egg in a small bowl with a fork. Add to flour mixture; stir with a fork until ingredients are evenly moistened.
Drop dough by heaping tablespoons, 2 inches apart, onto cookie sheet. Sprinkle with sugar. Bake 12 to 14 minutes until golden brown. Cool on wire rack. Makes 12 scones.
