Preheat oven to 425 degrees (F).
In a large bowl, mix together the flour, baking powder, and salt.
Mix the cold butter into the flour with a pastry knife until the mixture looks like small peas.
Mix in the sugar and dried cranberries. Set aside.
In a small bowl, beat together the half and half with the egg.
Add wet mixture to the dry, but don't overmix.
Knead the dough no more than a dozen times.
Roll out onto a floured surface and cut the circle into 8 wedges.
Place the scones on a lightly greased (or parchment-lined) baking sheet and brush some half and half on the top.
Bake for 10 - 14 minutes. Serve warm with butter and enjoy!