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1
Preheat oven to 425F Spray large baking sheet lightly with non-stick cooking spray.
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2
Sift flour, baking powder and salt into food processor bowl.
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3
Add sugar.
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4
Pulse just enough to blend dry ingredients.
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5
Add butter and pulse until largest pieces are the size of fat peas.
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6
In a small bowl, lightly beat together eggs, tea and the 1/4 cup of milk.
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7
Add all at once to flour and butter mixture.
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8
Pulse a few times to distribute the wet mixture.
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9
Add the remaining milk a spoonful at a time and pulse just until dough comes together in a soft but not sticky ball.
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10
Turn dough out onto a lightly floured surface.
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11
Add a little extra flour if the dough seems sticky and difficult to handle.
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12
Sprinkle cranberries and lemon zest on dough and gently knead into a rough ball.
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13
Roll and pat into a long log shape.
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14
Then bring ends together into a ring.
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15
Place on baking sheet and cover with plastic wrap and chill 10 minutes to allow gluten in the dough to relax.
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16
Place baking sheet in center of oven and bake for 25 minutes.
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17
Meanwhile, lightly beat glaze ingredients.
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18
Remove cake from oven and brush all over with glaze.
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19
Return cake to oven for an additional 15 minutes, or until it turns a rich golden brown.
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20
Transfer the cake to a wire rack to cool.
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21
Stir together icing ingredients until smooth and runny.
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22
Dribble over just warm cake, allowing it to drip down sides.
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23
Best eaten as soon as possible.
