Fresh Cranberry And Meyer Lemon Biscuits

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Joy The Baker
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3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of ground ginger

3/4 teaspoon salt

1/4 cup granulated sugar

3/4 cup cold unsalted butter, but into small cubes

1 large egg, lightly beaten

1 cup fresh cranberries, coarsely chopped (you can used thawed and drained berries from the freezer although the scones will have a more pink color)

1 teaspoon Meyer lemon zest

1 beaten egg for brushing the tops of the scones before baking

turbinado or granulated sugar for sprinkling on top before baking

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