Preheat oven to 425° F.
Lightly butter a baking sheet or line with a silpat liner.
In a large bowl, mix together flour, baking soda, sugar and salt.
Cut in butter using a pastry knife until mixture resembles coarse sand.
Add eggs, vanilla, buttermilk, and cranberries stir until well combined.
Turn dough out onto a lightly floured surface and knead the dough for about 1 minute.
Pat or roll the dough out until it is about ¾ inches thick and cut into equally sized wedges.
Place wedges on prepared cookie sheet.
Brush the top of each wedge with milk and top with a sprinkle of Demerara sugar.
Bake in a 425° oven for 15 minutes.
Serve warm with your favorite fruit preserves.
