Preheat oven to 425° F / 220° C. Line a half-sheet rimmed tray with a silicone mat.

In a large bowl, whisk together self rising flour, baking powder, and chopped rosemary.

Add the butter and use your fingertips to combine, rubbing the mixture together until it resembles coarse breadcrumbs.

Stir in the granulated sugar and orange zest.

Form a well in the dry ingredients. Pour in the milk.

With a bench scraper, mix everything together until just barely combined. Mix in the dried cranberries.

Tip out onto a lightly floured work surface. With floured hands, bring the dough together until a ball forms. Do not overwork.

Flatten into a disc, about 7 inches in diameter and 1 inch thick.

With a floured 2-inch (4-5 cm) round cutter, cut the dough into rounds.  Reshape scraps into a 2-inch thick disc and cut remaining rounds. When finished, you should have about 12 discs.

Arrange on prepared tray.

With a pastry brush, brush the tops of the scones with the beaten egg.

Bake in preheated oven for 15-17 minutes, or until risen and lightly golden brown.

Cool on a wire rack. Serve warm or at room temperature. Store leftover scones in an airtight container at room temperature for up to 3 days, or layer between sheets of parchment and freeze in an airtight container for up to 3 months.