Instructions

Do not preheat your oven yet. You will have a 30 minute chill time before placing it in the oven.

1. Whisk together the following ingredients: flour, sugar, baking powder, baking soda and salt. Cube the cold butter and cut it into the dry mixture using a pastry blender, or a fork. Work the butter into the mixture until you have a coarse crumb mixture, and there are no large butter clumps.
2. In a separate medium-sized bowl, combine the vanilla extract, lemon zest, lemon juice and 1/2 cup milk. Incorporate the wet mixture into the dry mixture and just stir until the dough comes together. Use your hands to help combine the dough together.
3. Spread a light layer of flour onto your work surface and knead the dough about 4 or 5 times. Add the white chocolate and cranberries and continue to knead the dough to incorporate the white chocolate and cranberries throughout.
4. Form the dough into a round disc about 1″ thick, and cut like a pie into eight equal-sized pieces.
5. Line two baking pans with either parchment paper or silicone baking mats and place the scones on the pans about two inches apart.
6. Place the scones in the freezer for 30 minutes, or the refrigerator for about two hours. This will help the scones to rise up instead of spreading out.
7. Just before removing the scones from the freezer/refrigerator start to preheat your oven to 400 degrees.
8. Remove the pans from the freezer/refrigerator, and lightly brush the scones with the remaining 1 tablespoon of milk and sprinkle the tops with a coarse sugar.
9. Bake for 15 to 20 minutes, or until the scones are a golden brown. Transfer to a wire rack to cool.
10. Prepare your glaze by combining the powdered sugar and lemon juice, and drizzling it over the scones.