Lemon & Cranberry Drop Scones

Preheat the oven to 350ºF. Sift the flour, sugar, baking powder and salt into a bowl. Cut the butter into smaller pieces and throw them into the flour mixture. Cut the butter pieces into the flour until the mixture resembles breadcrumbs.

Add the sour cream and egg to a separate bowl and beat until blended together. Add the sour cream mixture to the flour mixture. Grate the lemon zest into the flour mixture. Add the craisins and mix all the ingredients together until well blended.

Drop 1 tablespoon of the batter onto a parchment-lined baking tray, allowing about 2 inches between each tablespoon of batter since the batter will spread. Bake for 25 minutes or until a toothpick comes out clean. Let cool on a cooling rack.

While the scones are baking, prepare the glaze. Add the powdered sugar to a bowl. Grate lemon zest into the bowl and squeeze the lemon juice into the bowl. Add the milk and a dash of salt. Mix the glaze thoroughly and set aside until the scones are ready.

Once the scones have been removed from the oven and have cooled on a cooling rack, drizzle the glaze over the scones. Serve and enjoy.