Combine flour, sugar, baking powder and salt, mix well. Cut in the butter with a pastry blender until mixture is crumbly. You can also use your fingers and rub the butter with the flour into small pieces. Stir in the cranberries and lemon zest.
Mix the egg, milk and lemon together, pour all at once into dry ingredients. Stir just enough to combine the wet and dry ingredients.
Scoop out a heaping tablespoonful of mixture and drop onto a parchment paper lined baking sheet, about 1 inch apart. Gently press down top and sprinkle with white, brown or raw sugar.
Bake at 400°F for 15 – 20 minutes
