Cranberry Nutmeg Scones

1 cup Dried cranberries or raisins
1/3 cup Brandy; or warm water
3 cups All-purpose flour
1/3 cup Granulated sugar -- plus
2 teaspoons Granulated sugar
2 1/2 teaspoons Baking powder
3/4 teaspoon Nutmeg
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup chilled butter or margarine cut into 8 pieces
3/4 cup Buttermilk
1/2 cup Sour cream
2 teaspoons Milk


Preheat oven to 400 degrees; grease baking sheets. Combine the cranberries and brandy in a small bowl; set aside. Place the flour, 1/3 cupsugar, baking powder, 1/2 teaspoon nutmeg, baking soda and salt in the mixer bowl. Attach the bowl and flat beater. Drain the cranberries and add to the flour mixture. Turn to Stir Speed and mix for about 15 seconds until the cranberries are coated with the flour mixture. Add the butter. Continuing on Stir Speed, mix for about 30 seconds, or until the butter is the size of peas. Stop and scrape the bowl. Add the buttermilk and sour cream. Continuing on Stir Speed, mix for about 30 seconds, or until a soft dough forms. Knead the dough 4 to 5 times on a lightly floured surface. Divide the dough in half and pat or roll each half into a 1/2-inch thick circle. Cut the dough with a 2-inch cutter. Place the scones two inches apart on the baking sheets. Combine the remaining 2 teaspoons sugar and 1/4 teaspoon nutmeg; mix well. Brush the tops of the scones with milk and sprinkle with the sugar mixture. Bake for 12 to 15 minutes, or until light golden brown. Serve warm.