2 c Flour
1/4 c Sugar
2 teaspoon Baking powder
1/2 teaspoon Salt
6 tablespoon Chilled butter
1/2 c Dried cranberries
2 teaspoon Grated lemon peel
2/3 c Buttermilk
1 teaspoon Sugar
Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel.
Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the dough into a ball and gently knead a few times on a floured surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar.
Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.