Step 1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper (or spray with baking spray).

Step 2

In a large bowl, mix granulated sugar and orange zest together.

Step 3

Next, add in flour, baking powder and salt. Mix until combined.

Step 4

Cut in cold butter with a pastry cutter (or using a stand mixer on low speed), until the dough resembles coarse crumbs (and the butter is about the size of peas). Set aside.

Step 5

Whisk egg, sour cream, heavy cream, orange juice, and almond extract together. Mix the wet ingredients with the dry ingredients, mixing until just combined.

Step 6

Add in the cranberries, and mix until combined.

Step 7

Turn the scone dough out onto a floured surface, and pat into a 1” thick circle. Cut the dough into 8 triangles with a sharp knife.

Step 8

Place the scones on your baking tray, spacing them evenly apart.

Step 9

Brush the tops of each scone with a little heavy cream, and bake for 16-18 minutes, or until the scones are golden brown on top.

Step 10

While the scones are cooling, whisk together melted butter, vanilla extract, orange juice, and orange zest together. Next, whisk in powdered sugar, beginning with 1 cup. If the glaze seems too thin, add in the remaining 1/2 cup powdered sugar.

Step 11

Pour the glaze over the scones.

Step 12

Enjoy!