FOR THE SCONES
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, mix together the flour, salt and baking powder.
3. Add in the butter and cut it up with a pastry blender until you the mixture resembles a coarse crumble.
4. Stir in the sugar, vanilla extract, milk and dried cranberries until the mixture forms into a dough. It's okay if the dough is a bit crumbly. But if you feel you need more milk or flour, add in a little bit at a time.
5. When dough is formed into a ball, place it onto a floured surface and pat it into a circle (1-2 inches thick) making sure to get every little crumb of dough.
6. Using a long knife, cut the dough like a piece of pie into 12 wedges and place the wedges on a greased baking sheet.
7. Bake in the oven for 15 minutes or until lightly golden brown. Serve warm with a cup of tea - but if you plan to glaze the scones, let them cool on a wire rack first.

FOR THE GLAZE
1. Mix together all of the glaze ingredients (if you just want a vanilla icing, don't mix in the matcha) until the glaze is smooth.
2. When the cranberry scones are cooled off, use a spoon to drizzle the glaze on the top of the scones. Let the glaze set for about 20 minutes before serving. Enjoy!