Preheat the oven to 400℉.
Into a bowl, add flour and butter. Using a pastry cutting tool or your hands break up the butter to small pea size pieces.
Add in sugar, salt, lemon zest and baking powder and mix well with a spatula or wooden spoon.
In a separate bowl, add the cranberries and sprinkle with 1/4 cup of flour. Mix until all the cranberries are coated. (Same process if you are using dried cranberries)
Whisk the eggs in a bowl. Make a well in the center if the flour mixture. Pour eggs and heavy cream into the well. Using a spatula or wooden spoon, mix the wet and dry ingredients until a dough starts to form and the flour is well incorporated.
Add in the floured cranberries. Fold the cranberries in with you hands.
Flour a kneading surface, dump the dough onto the floured surface and knead gently into a ball. Dust the surface of the dough with flour. Flatten with your hand and then using a rolling pin, roll the dough out to 1 inch thick.
Cut he dough into 3 inch strips and then cut eat strip into triangles. Place onto a parchment lined baking sheet about an inch apart.
Into a bowl, add 1 egg + 1 tbsp of water. Whisk well. Brush each scone with egg wash.
Bake at 400℉ for 15 – 20 mins or until golden brown underneath. Place the scones on a wire rack to cool.
While the scones are cooling, make the glaze. Add confectioner's sugar and lemon juice to a bowl. Mix well until a thick glaze forms.
Using a pastry brush, brush each scone with the glaze.