In a food processor, add the flour, sugar, baking powder and salt and pulse until combined. Add butter to dry ingredients and mix until butter is incorporated and no large chunks remain. The mixture should resemble sand. Add the flour and butter mixture to a large bowl.

In small bowl, whisk milk and eggs. Pour the milk egg mixture into the dry ingredients bowl, mixing with a wooden spoon until just incorporated. Stir in dried cranberries. The dough will be very sticky.

Heavily flour your pastry board (about 1/2 cup flour). Knead dough 25-30 times, until the dough forms a smooth ball. Add more flour if needed (I needed more for mine). Break off pieces of dough and stuff into greased muffin molds, filling them completely so the dough is level with the top of the molds. Brush tops of scones with warmed golden syrup. Finally, sprinkle tops with turbinado sugar.