In a medium bowl, combine eggs, 1/2 cup milk and cranberries; set aside.
In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2-inch-thickness; cut with a floured 2-1/2-inch round cutter. Or divide dough in half. Pat each half to a 1/2-inch-thick circle and cut each into 8 wedges. If you like, lightly brush tops of each round or wedge with additional milk and sprinkle with granulated sugar.
Place scones 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven about 15 minutes or until golden. Remove scones from baking sheet. Cool on wire rack for 5 minutes. Serve warm with whipped cream or butter. Makes 15 or 16 scones.