Cranberry-Ginger Drop Scones

Step 1: Preheat oven to 375 degrees F.

Step 2: Line a baking sheet with parchment paper.

Step 3: In a bowl whisk together the dry ingredients (flour - baking powder). With a pastry blender, two knives or your fingers cut or work in the butter until the mixture resembles coarse crumbs. Stir in the cranberries, ginger and lemon zest.

Step 4: In another bowl combine the wet ingredients (eggs - vanilla). Make a well in center of dry ingredients and add the wet ingredients to dry, stirring with a wooden spoon to combine and forms a soft dough. With a large spoon drop the dough onto the prepared cookie sheet, leaving 2 inches between each one, brush tops with milk.

Step 5: Bake for 20-25 minutes or until scones are risen are tops are golden brown. Remove from oven and let cool on wire rack for 10 minutes before serving with butter or lemon curd.