Stir together all the dry ingredients (flour, sugar, salt, and baking soda) in a large bowl.

Cut the cold butter into small pieces. Add the butter to the flour mixture and cut it in with a pastry blender until it resembles coarse meal.

Crack the eggs into a 4 cup measuring cup and stir gently. Add enough sourdough starter to make the mixture come to the 4 cup line and mix thoroughly.

Pour the egg mixture in with the dry ingredients. I used the dough hook attachment on my hand mixer and beat until a soft dough formed. It will be quite sticky. Stir in the dried cranberries.

Next, turn the dough out onto a floured board or parchment paper and knead 8-10 times. Keep your hands floured for easier handling.

Cut the scone dough into two equal sections and form into balls

Pat each ball into a ten inch circle on a parchment-lined cookie sheet.

Cut each circle into 8 equal pieces with a sharp, floured knife.

Bake at 400 degrees for 18- 20 minutes until they are golden on top.

While the scones are baking, stir together the glaze ingredients until smooth. Spread the glaze generously on top of warm scones and sprinkle with sliced almonds.