In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and baking soda.

Using a pastry cutter or your very clean hands, add cold butter and combine until mixture is crumbly.

Stir in the chopped cranberries.

Stir in the almond milk/lemon juice mixture, just until moistened.

Onto a floured surface, turn the dough out then, with floured hands, work dough into a ball.

Divide dough in half. Press each half into an 8-inch circle.

Cut each circle into 8 wedges.

Onto parchment-lined baking sheets, arrange scones at least 1-inch apart.

Bake 16 minutes or until lightly golden.

Serve warm or room temperature.