Lemon Cranberry Buttermilk Biscuits

Preheat oven to 425 F.

In a large bowl, sift flour then add sugar, baking powder, lemon zest and salt. Cut the butter into cubes to make it easier to distribute throughout the dry ingredients. If I have extra time, I actually freeze my butter and grate it into the dry ingredients.

Using a fork or pastry blender cut the butter into the flour mixture until it resembles a coarse meal. This is pretty much already achieved if you grate in the butter as suggested above.

Add the buttermilk and vanilla and mix with a fork or dough whisk until a wet dough forms. Gently fold in the dried cranberries.

Divide the dough into 12 somewhat equal pieces and bake on un-greased cookie sheets. Bake until lightly golden on the top edges, about 15-20 minutes.

Make the lemon glaze by mixing the sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.

Once out of the oven, let the scones cool for a couple minutes and then drizzle each with the prepared lemon glaze. Zest some more lemon on top for extra lemon love! Enjoy!

Notes:
1. These actually do quite well warmed the next day in the microwave for 20 seconds.
2. Recipe adapted from Insidethekaganoffkitchen.com.