1.Preheat oven to 375 degrees, line a cookie sheet with parchment paper and mist with cooking spray lightly. Set aside until ready to use.

2.In a large bowl mix together the baking mix, granulated sugar and cinnamon.

3.Cut in the cold butter with a pastry blender or two butter knives until mixture looks like course crumbs.

4.Add in the milk, vanilla extract and the egg white.

5.Add in the dried cranberries.

6.Mix using a rubber spatula to make sure you get all the dry ingredients incorporated from the bottom of the bowl but do not over mix.

7.Drop onto cookie sheet 1/4 cup for each scone. You should have 12 scones.

8.Place cookie sheet in the freezer for 10 minutes. (If your cookie sheet will not fit in the freezer then place the bowl with the batter in the freezer before you place them on the cookie sheet but only for 5 minutes.)

9.Bake about 10-14 minutes until golden brown. Turn the pan after 5 minutes for even baking.

10.Remove from oven and pull parchment paper off the pan and onto a cooling rack.

11.Serve warm. If you are planning on using the glaze then prepare your glaze by mixing the powdered sugar and the liquid until nice and smooth then drizzle over the warm scones and serve.