Lemon and Cranberry Scones

Preheat oven to 400 degrees F. Line a baking tray with a silicone baking mat.

In the bowl of a stand mixer, stir biscuit mix and butter together. Stir until butter breaks apart into smaller pieces that are about the size of peas.

Crack an egg into a liquid measuring cup and top it off with enough water to equal 3/4 cup. Whisk mixture together and stream it into the dry ingredients with mixer on low. Once that is just incorporated, stir in cranberries and lemon zest.

Dump scone dough onto a well floured surface and press out into an approximately 8-10-inch circle. Cut the circle into 8 triangles, just like you’re cutting a pie. Place the dough onto the baking mat and bake for 10-12 minutes or until puffed and lightly golden. Remove from oven and set aside to cool.

In a small bowl, combine powdered sugar and lemon juice until a thick but still runny glaze forms. Spread glaze over top of the scones. Serve warm or at room temperature.