LEMON CRANBERRY SCONES

Cream Cheese Glaze: Place cream cheese and butter in heat-proof bowl and microwave on High for 15 to 20 seconds; blend until combined. Blend in icing sugar, lemon zest and lemon juice until smooth and pourable. Set aside. Whisk milk with egg and lemon juice; set aside.

Stir flour with sugar, baking powder, baking soda and salt in large bowl. Add butter and mix until evenly distributed; stir in cranberries and lemon zest. Pour egg mixture over flour mixture and stir with fork until a ragged dough forms. Dump dough onto a lightly floured work surface and bring together with hands, kneading gently 2 to 3 times but being careful not to overwork. Divide dough into 2 equal portions; place each portion, spaced apart, on large baking sheet lined with parchment paper. Pat each into a 1-inch-thick round. Use large, sharp knife to cut each round into 8 wedges but don’t separate. Bake in preheated 400°F oven for about 20 minutes or until golden and the scored areas appear dry. Cool slightly, then gently pull apart and drizzle with glaze.

TIPS: Scones can be prepared up to the point of baking. Transfer the baking sheet to the freezer; once frozen, transfer rounds to zip-top freezer bags and reserve for up to 1 month. Bake from frozen, adjusting baking time by a few minutes as needed.