Cranberry Scones with a Cinnamon Glaze

In a large mixing bowl, whisk together your flour, salt, baking powder, and sugar.
Grate in your cold butter and work with your hands until the butter is fully incorporated and turns into a crumbly flour mixture.
Add in the yogurt and sourdough discard, and mix well. Fold in the cranberries.
Turn the dough over onto your workspace and continue to work with your hands until a cohesive dough forms. Fold the dough over a couple of times before cutting into pieces to achieve a buttery, flaky scone.
Cut into 8 equal pieces and place into your cast iron pan.
Brush the tops with heavy cream and sprinkle with brown sugar.
Preheat your oven to 425 degrees, and while the oven is preheating, place the scones into the fridge to firm up the butter that is inside the dough.
Bake for 20 - 25 minutes until the tops are golden brown.
While the scones are baking, mix together all your glaze ingredients.
Drizzle the glaze over warm, freshly baked scones and enjoy!