1
: Preheat oven to 425°F (220°C). Lightly grease two baking sheets; set aside.
2
: Stir together flour, 1/2 cup (125 ml) sugar, baking powder and salt in large bowl. With pastry blender or two knives, cut in shortening and butter until mixture resembles coarse crumbs; stir in cranberries. Stir together 1 cup (250 ml) evaporated milk and eggs; add all at once to dry ingredients, stirring with fork until just moistened.
3
: Turn dough out onto lightly floured surface. Knead gently about 20 times or until dough holds together. Divide dough in half; place on prepared baking sheets. Pat or roll out each piece of dough into 9-inch (23 cm) circles. Cut each into 8 wedges but do not separate. Brush tops with remaining evaporated milk; sprinkle with remaining sugar. Bake 5 minutes. Reduce oven temperature to 350°F (180°C); bake 15 to 20 minutes longer or until golden.