Step 1

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.

Step 2

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries.

Step 4

In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract.

Step 5

Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened.

Step 6

Turn the dough out onto a lightly floured surface and pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.

Step 7

Place the wedges on the prepared baking sheet with at least 3 inches of space between each.

Step 8

Brush the egg wash over the top of each scone. Sprinkle with sliced almonds and turbinado sugar.

Step 9

Bake for 20-22 minutes, or until golden brown. Let cool slightly on a wire rack.

Step 10

Whisk together powdered sugar, orange zest, and fresh orange juice. Drizzle over warm scones just before serving.