Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Add cold butter cubes to the dry mix. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  4. Stir in the orange zest and dried cranberries until evenly distributed throughout the flour mixture.
  5. In a separate small bowl, lightly whisk together the cold sour cream and heavy cream/milk.
  6. Pour the wet mixture into the dry ingredients. Use a fork to gently bring the dough together. Stop mixing the second it just comes together; avoid overmixing.
  7. Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a 3/4-inch thick circle or rectangle. Cut into 8 wedges or use a round cutter.
  8. Place the cut scones onto the prepared baking sheet. Brush the tops lightly with any leftover cream and sprinkle generously with extra sugar.
  9. Chill the formed scones in the refrigerator for 30 minutes.
  10. Bake for 15–18 minutes, rotating the tray halfway through, until the tops are beautifully golden brown and puffed.
  11. Transfer scones to a wire rack to cool slightly.
  12. If using the glaze, whisk together the sifted powdered sugar and orange juice until smooth. Drizzle over the slightly warm or cooled Cranberry Orange Sour Cream Scones.