Cranberry Scones (No. 15) : Combine 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 2 teaspoons poppy seeds and a pinch of salt in a bowl. Cut in 1 stick diced cold butter; add 1 beaten egg and 1/4 cup milk, then 3/4 cup cranberries. Shape into a 1/2-inch-thick disk on a baking sheet; score into 8 wedges. Brush with milk; sprinkle with coarse sugar. Bake at 375 degrees F until golden, 25 minutes. Cool; slice.