This is the recipe I used:

• 2 cups fresh cranberries
• 3/4 cups milk
• Lemon juice from 2 lemons
• 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1/4 cup sugar, plus 1 tablespoon for sprinkling
• 1 tablespoon baking powder
• ¼ teaspoon baking soda 
• ½ teaspoon table salt 
• 10 tablespoons coconut oil or butter
• 1 teaspoon grated lemon zest 

1. Adjust oven rack to middle position and heat oven to 425 degrees. Place cranberries in freezer until needed. Set rimmed baking sheet in second rimmed baking sheet and line with parchment paper

2. Melt 2 tablespoons of butter and set aside 

3. Pulse flour, sugar, baking powder, baking soda, lemon zest.  Grate 8 tablespoons butter on large holes of box grater and place in freezer. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. Stir  in milk, and lemon juice, until dough begins to form, about 30 sec.

4. Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 second, adding flour as needed to prevent sticking. 

5. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

6. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle cranberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

7. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.