In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Add butter and cut into the flour mixture using a pastry blender or a fork until the mixture resembles coarse crumbs. Make a well in the center of the mixture.
In a small mixing bowl, combine the milk and sour cream. Add the milk mixture and the cranberries to the flour mixture. Stir until just combined (dough should be crumbly).
Knead the dough a few times in the bowl, then form the dough into a ball. Transfer the dough to parchment-lined baking pan. Pat the dough into a disc about 10 inches in diameter.
Cover the dough on the pan and place in the freezer for 20 minutes while your oven is preheating.
Preheat oven to 375° F.
Remove the pan from freezer and cut the dough into 8 wedges, but don't separate the wedges.
Bake for 30 minutes or until golden brown. Cool slightly in pan on a wire rack.
Make the Glaze:
In a small mixing bowl, stir together the powdered sugar, orange zest, and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until the glaze is the desired consistency.
Drizzle the glaze over the warm scones.
Check your baking powder for freshness. Put a teaspoon of baking powder in a coffee cup and pour ½ cup of hot water over it. If the baking powder bubbles, you’re good to go.
Use fresh cranberries in this recipe. The fresh berries will add juicy flavor and moisture to the scones.
Be careful not to overwork the dough. The dough will be crumbly even after kneading a few times. Just form the dough into a rough ball and pat into an even circle before freezing. Over mixing can prevent the scones from rising.
Don’t skip the step of freezing the dough. This will make sure the butter is cold enough that it will bake into the scones and not melt all over the pan.
After cutting the dough, don't separate the wedges. The dough is delicate and keeping the wedges together will help them keep their shape while baking.