Prepare a large baking sheet by lining with parchment paper. Preheat the oven later (see step 8).

In a small bowl combine the sugar and lemon zest to infuse the sugar with lemon flavour.

In a large bowl combine the flour, lemon infused sugar, baking powder and salt.

To the flour/sugar mixture add the cold cubed butter. With a pastry cutter, cut in the butter until the mixture is rough and crumbly and small pieces of butter remain visible. Do not overwork.

In a medium bowl whisk the buttermilk and egg. Add it to the flour mixture in the large bowl and stir with a spatula just until the dough comes together. Fold in 1 cup of the cranberries and stir to combine.

With floured hands work the dough into a large ball and turn it onto a lightly floured work surface. Gently press the dough into a thick 10” circle. Do not overwork the dough. Arrange some additional cranberries on top of the dough, pressing them in half-way.

With a large chef’s knife or a pizza wheel, cut the circle into 8 wedges. Gently transfer each wedge onto the prepared baking sheet, spacing them about 2” apart.

Preheat the oven to 350 degrees F. Meanwhile, place the scones on the baking sheet in refrigerator for 15 minutes or longer to allow the butter to firm up before baking. This will yield higher and flakier scones.

Lightly brush the top of each scone with buttermilk or cream. Bake for 20 to 25 minutes until the scones are lightly golden. Remove scones to a rack to cool.

Lemon Glaze: In a small bowl mix together icing sugar and lemon juice to a smooth consistency. Drizzle or brush icing over cooled scones. Allow glaze to set for a few minutes.