Scones w/fresh cranberries

4 cups Flour
5 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup margarine (1 stick)
1 1/2 cups milk (1%, 2% or skim)
3 eggs mixed with milk (save 1/4 cup for brushing)
1 cup fresh or frozen cranberries (or blueberries)

You can cut down on the fat by using egg substitute and skim milk. These substitutions do not change the texture or the tast. You can also use whole wheat flour, but it does change the taste somewhat.

Cut margarine into flour mixture until mixture resembles large crumbs. Add cranberries. Add milk and eggs and mix until moist. Drop by large tablespoons onto greased (or parchment paper lined) cookie sheet. Brush tops with remaining milk and eggs.
Bake at 375 for 15 minutes
Serving Size: makes 24 scones