Step 1

Preheat oven to 425℉.

Step 2

Use a box grater to grate the butter into shreds. Try to work quickly and hold the butter with the wrapper to prevent it from melting.

Step 3

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

Step 4

Add the butter to the flour mixture and work it in using either a fork or your hands until the butter shreds are fully coated and crumbly.

Step 5

Add the cranberries and stir with a rubber spatula or wooden spoon until fully mixed in.

Step 6

In a small mixing bowl, whisk together the sourdough starter, half and half, egg, vanilla and orange zest.

Step 7

Pour the wet mixture over the flour mixture and stir the mixture until it comes together. Use your hands to knead the dough an additional 5-7 times or until all the flour has been fully incorporated into the dough.

Step 8

Transfer the dough to a lightly floured surface and shape into an approximate 8 inch disc.

Step 9

Use a large kitchen knife or bench scraper to cut the disc into 8 equal sized wedges.

Step 10

Transfer the wedges to a large baking sheet lined with parchment paper, spacing the scones 2 inches apart.

Step 11

Use a pastry brush to brush the tops of the scones with the remaining 1 tablespoon of butter. Sprinkle the tops with the remaining 1 tablespoon of sugar.

Step 12

Bake the scones for 18-22 minutes or until the scones appear golden brown on the bottom and the tops.