Preheat oven to 400°F.
Lightly grease a large baking sheet or line with parchment paper and set aside.
In a large bowl, combine 3 1/4 cups flour, baking powder and salt. Cut in butter, using pastry blender, two knives or your hands, until mixture is crumbly, with small pieces of butter. Toss in cranberries or raisins to coat.
In a smaller bowl, mix egg, milk and agave syrup; stir into flour mixture until moistened. Using 1/4 cup flour, generously flour work your surface. Turn dough, which will be slightly sticky, out onto surface, and knead until smooth. Roll dough out into two 1/2- to 3/4-inch-thick disks. Cut each disk into 8 wedges, separating slightly. Place each wedge 1 inch apart on prepared baking sheet, keeping the wedges in a circle, if possible.
Bake for 15 minutes or until golden brown.
Enjoy immediately or store in an airtight container at room temperature for 3 to 5 days.
For circular shaped scones, roll dough into a 16-inch log and cut scones into 1-inch-thick pieces. Place on prepared baking sheet, cut side up. Press down lightly to 1/2- to 3/4-inch thick before baking.
Add other flavors — cinnamon or extracts. Try adding 1 teaspoon of almond or vanilla extract.
Add other ingredients — chocolate chips, white chocolate, assorted dried fruits and nuts.
Makes 16 scones.
Brush with extra milk just before baking to create a slightly glossy finish.