Preheat the oven to 350˚F
In a small bowl, combine milk and vinegar and let stand for at least 5 minutes to “sour”
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture looks like oatmeal (or fine crumbs).
Add the “sour” milk, lemon peel and lemon juice and stir until fully incorporated. Fold in the cranberries.
On a floured surface, knead dough around 6 times and shape into a ball.
Press into a lightly sprayed pie pan, and cut into wedges.
Bake for around 20 minutes, or until edges are lightly brown. Transfer to wire racks to cool completely.
For the glaze, combine icing sugar and lemon juice until smooth. Spread over cooled scones