📋 Instructions

1. 1Heat the Oven — Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. A fully preheated oven is what gives the scones their initial burst of rise.
2. 2Whisk the Dry Mix — In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, baking soda and orange zest until the zest is evenly speckled through. Rubbing the zest into the sugar with your fingertips first releases more citrus oil.
3. 3Cut in the Butter — Scatter the cold butter cubes over the flour and cut in with a pastry blender or your fingertips until the mixture looks like coarse meal with pea-sized butter bits. Stop while some larger flakes remain, as those create the flaky layers.
4. 4Mix the Wet Ingredients — In a small bowl, whisk the cold sour cream and egg until smooth. Pour into the flour mixture and stir with a fork just until a shaggy dough forms, about 20 seconds.
5. 5Fold in the Cranberries — Gently fold in the dried cranberries until evenly distributed, using your hands to bring the dough together into a rough ball. If it feels crumbly, add cold sour cream 1 teaspoon at a time.
6. 6Shape the Round — Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick. Do not knead; patting preserves the tender, flaky texture.
7. 7Cut the Wedges — Cut the round into 8 wedges with a sharp knife or bench scraper, pressing straight down. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart.
8. 8Bake Until Golden — Bake at 400°F (200°C) for 18 to 22 minutes, until the tops are golden brown and the edges look set, and a toothpick inserted in the center comes out clean. The scones should sound slightly hollow when tapped underneath.
9. 9Glaze While Warm — Whisk the powdered sugar with orange juice until smooth, then brush or drizzle over the scones while they are still warm. Let them cool on the sheet for 5 minutes so the glaze sets to a soft sheen.