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Mix dry ingredients until blended. Cut in butter and vanilla. Whisk milk and egg; add 1 Tablespoon at a time, noting consistency (don't want sticky dough). Add cranberries and gently mix. Gently roll dough into a ball and wrap in plastic wrap. Put into refrigerator.
Place on an ungreased cookie sheet and pat dough into a 6-inch round. Cut round into 6 pieces but do not separate. Bake at 450 degrees until golden brown, about 12 to 15 minutes. Separate wedges and serve warm.
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