Preheat oven to 350ºF. Combine topping ingredients in a small mixing bowl. Set aside. Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork. Combine egg and milk in a small mixing bowl. Add to dry ingredients, mixing thoroughly. Stir in dried cranberries. Spread batter into a 9-inch circle on an ungreased cookie sheet. Carefully spread or pat topping onto dough. Cut into 8 wedges. Bake for 25 minutes or until golden brown. Remove scones from oven and re-cut wedges. Makes 8 scones.