Heat oven to 350º. Grease a cast iron skillet or 9" cake pan with butter.
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. Make a well in the center.
In a small bowl whisk together butter, buttermilk, and egg.
Add the liquid ingredients to the dry, pouring it into the well and stir to form a soft dough. Add the cranberries and mix until no flour pockets remain.
Shape dough into a ball (TIP: use lightly wet fingers if dough is sticky) and transfer to the prepared pan. Use a sharp knife to make an "X" on top of the the ball.
Bake until set, about 1 hour to 1 hour 10 minutes. Insert a knife or toothpick in the middle to make sure it's set in the middle. Baking times can be longer, depend on the size of pan you bake it in and if using gluten free flour, which takes longer.
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*Substitute for ButtermilkIf you don't have buttermilk on hand, save yourself a trip to the store. It can easily be made at home in five minutes!
Pour 1 tablespoon vinegar or lemon juice in a measuring cup.
Add milk until you have 1 1/3 cup total liquid.
Let sit for 5-10 minutes, stir, and then use.
**You can also sub in dried cherries or raisins for the cranberries.