In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the lemon zest and dried cranberries.
In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
Spread a little flour on a baking stone. Dump the batter onto the baking stone and pat down to make a 8 inch disc. Cut into 8 equal wedges.
Bake for 23-25 minutes. The scones should be browned around the edges and on top.
Remove from the oven and let cool slightly.
Make the drizzle by mixing the icing sugar with the milk and lemon juice until dissolved. Drizzle over all the scones.