Lemon Cranberry Scones

Preheat oven to 375F. Line a baking sheet with parchment paper or spray with nonstick cooking spray and set aside.

In a large bowl, combine all dry ingredients and lemon zest reserving 1/8 teaspoon zest for the glaze. Stir in butter and break apart into small pieces the size of peas using a fork or pastry cutter.

Stir in milk and Craisins. Dough will be very sticky. Spread dough out onto a well-floured board and dust the top with more flour to make it easy to work with. Roll dough out to 1-inch thickness. Cut out into squares or circles.

Place onto prepared baking sheet. Bake 12-15 minutes or until bottoms are golden brown. Remove from oven and place scones onto a cooling rack.

For the glaze, whisk 1/8 teaspoon reserved lemon zest with all ingredients until runny and smooth. Spoon over the tops of the warm scones and let the excess drip through the cooling rack. Store in airtight containers for up to 4 days.