Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Zest the lemons. (You will only be using the zest for this recipe. You can use the juice for a smoothie or put it in hot water and drink it first thing in the morning).
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
Place the cranberries and 3 tbsp sugar in the food processor and pulse until the berries are chopped coarse. Stir into the flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Serve scones warm. You can serve with creme fraiche, whipped cream, or lemon curd, if desirable, though they are good just as they are.
*You can easily make the scones in advance and freeze them before baking to enjoy another day. Simply roll them out and cut them, then place them on the parchment-lined baking sheet. Once frozen, remove them from the baking sheet and seal them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.
Source: slightly adapted from Smitten Kitchen