Cranberry Lemon Scones

Preheat oven to 375F. Stir together the 1 1/2 Tbsp of lemon juice and cream. Set aside. Mix together the flour, sugar, baking powder, salt and lemon zest. Cut the chilled butter into the dry ingredients with a pastry blender until the butter pieces are a little larger than peas. Stir in the dried fruit and walnuts. Pour in the cream and stir until all the dry ingredients are incorporated. Mixture will be sticky! On a floured board, pat out 1/2 of the mixture into a circle 1″ thick. Cut out scones using a 2″ biscuit cutter and transfer to an ungreased baking sheet. Repeat with the remaining dough. Bake for 18-20 minutes. (If you have a convection oven, bake for 10 minutes with the blower on and the remaining 8 minutes with it off. ) While the scones are baking, mix your glaze by combining 4 Tbsp of lemon juice with 2 cups of powdered sugar. Glaze will be very thick. When the scones come out of the oven, transfer them to a wire rack. While they are still warm, dip the tops of the scones into the glaze and return them to the wire racks to let the glaze set up. Enjoy!