Preheat oven to 400 degrees. Place flour, 1st 2 TBLS sugar, salt, and baking powder in the work bowl of a food processor. Pulse 2-3 times to blend. Slice the butter and almond paste into chunks and put them on top of the flour. Pulse to cut them into the flour until the mixture looks like coarse meal. Dump into a mixing bowl. Place the cranberries in the food processor and sprinkle 2 TBLS sugar over. Pulse 4-5 times to chop (if they are frozen, this will produce a loud and terrible noise; endure) Break the egg into a 1 cup measure with a spout, beat with a fork, and add enough milk (or wherever dairy product you are using) to make 1 cup. Add the almond extract to the egg and milk, pour the liquid into the bowl, and mix with a fork, add the cranberries and keep stirring until it clumps. Dump out on a lightly floured surface, and knead until you have a rough ball. Flatten this into a disk about 9 inches in diameter. Brush the top of the disk with a little milk and sprinkle with sugar. Use a knife to divide the disk into 8 wedges, place on an ungreased baking sheet, and bake until done. You can also make two disks, and cut each into 6 wedges for a dozen smaller scones.