Preheat oven to 425ºF. Grease a cookie sheet. Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas, using a pasty blender or fork. Add remaining ingredients except dried cranberries and 1 tablespoon sugar, mixing just until dry ingredients are moist. Stir in dried cranberries. Turn dough onto a lightly floured surface and gather into a ball. Cut dough into 2 pieces. Pat each half into a 6-inch circle; cut into 6 wedges. Place on a lightly greased cookie sheet. Sprinkle each circle evenly with sugar. Bake 15 to 18 minutes or until golden brown. Makes 12 scones.