Preheat oven to 400°F.

Line two baking sheets with parchment paper.

Combine rosemary, sugar and cranberries in a food processor, giving it a good grind.

Sift the flour, baking powder and salt into a chilled, large bowl.

Grate the cold butter into the flour mixture.

Use your fingers or a pastry blender to combine the flour mixture and butter, creating a crumbly, pea-size mix.

Whisk in the rosemary cranberry sugar mixture.

Combine the chilled milk and sour cream in a small bowl.

Pour wet ingredients into dry ingredients. Stir gently with your fingers or a fork until just combined and dough forms.

Flour your hands and pour dough out onto a lightly floured surface.

Flatten the scone dough into a circle or rectangle, about 1/2 inch thick.

Using a 1-1/2 inch circle cookie cutter (or a champagne glass), cut out about 30 rounds.

Space dough about 2-3 inches apart on your prepared baking sheets.

Brush the top of each scone with the egg wash using a pastry brush. (Egg wash =1 egg + 1 tbsp of milk, whisked together)

Let cranberry scones rest for about 10 minutes.

Bake the scones for 10-12 minutes, until tops are golden brown. You may need to go to 15 minutes, depending on your oven.

Serve immediately, as scones are always best warm.