• * Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• * In a large bowl whisk together the flour, sugar, baking powder and salt.
• Grate the frozen butter using a grater or food processor and place it into the bowl.
• Working quickly, combine the flour and butter using a pastry blender or fork. work it until it is crumbly.
• Stick the flour mixture in the fridge or freezer while you combine the wet ingredients.
• In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.
• Fold in the cranberries. Flour your hands and work the dough together. Lay it onto a floured surface. Using a rolling pin, gently roll to one inch thickness.
• Form it into one large square.
• Cut the dough into squares them in half to make triangles. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream.
• Bake for 12 -15 minutes, until the bottoms are golden
• Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.

For The Glaze

• Combine the powdered sugar and orange juice and stir together until smooth. Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.