Preheat the oven to 392º F (200º C). Line a big baking sheet with parchment paper.
In a big bowl, sift together tye flour, sugar, baking powder, ginger and salt, and combine using a spoon.
Add in the cold butter and mix using your fingertips or a fork until you get a sand like consistency mixture. This should be done quickly, for the butter to keep cold (you can also do this using a food processor instead).
In a small bowl, crack open the eggs and beat using a fork. Add in 1/4 C of the milk (set aside the remaining milk), vanilla, cranberries and walnuts.
Add the egg mixture into the flour and mix using a spoon, spatula or your hands until you get a somewhat sticky dough.
Place the dough on a clean and floured surface and knead only until everything's integrated (do not overwork the dough). Roll it out until you form a rectangle that is about 0.75 to 1.20 inches (2 to 3 cm) thick.
Using a round cookie cutter cut about 8 scones of about 2.30 to 2.70 inches (6 to 7 cm) in diameter and place on the baking sheet. Roll out the dough again, or just press together using your hands (do not overwork) and cut out more scones with the cookie cutter.
Brush the scones with the set aside milk and bake at 392º F (200º C) for 25 to 30 minutes or until they are golden brown. Take out of the oven and serve while still hot with some more butter, jam or with whatever topping you prefer.
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