Preparation Steps

• Position a rack in the top third of the oven and preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Make the glaze by combining 2 tablespoons of sugar and 1 tablespoon of lemon juice in a small bowl.
• In a medium bowl, whisk together the buttermilk, remaining lemon juice, 1/4 cup sugar, lemon zest, vanilla extract, and egg.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Cut in the chilled butter using a pastry blender or two knives until the mixture resembles coarse meal.
• Gently fold in the dried cranberries.
• Add the buttermilk mixture and stir just until combined and moist. The dough will be sticky.
• Place the dough onto a lightly floured surface and knead lightly with floured hands about four times.
• Form the dough into an 8-inch circle on the prepared baking sheet, about 3/4-inch thick. Using a knife, cut the dough into 10 wedges, but do not cut all the way through.
• Brush the lemon glaze over the top of the dough.
• Bake until golden brown, about 18-20 minutes, or until a tester inserted into the center comes out clean.
• Serve warm or at room temperature.