Directions

1. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest together.

2. Cut the butter into the flour using a pastry scraper, 2 knives, or use fingertips. Mixture should look like coarse crumbs. Gently fold in cranberries.

3. In a bowl, whisk vanilla, orange juice, and milk together and gradually add it to the flour mixture. Stir just until the dough comes together. Add a little at a time until dough is moist but not too wet. Do not overmix dough or the scones will be tough.

4. Transfer dough to a lightly floured surface. Gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange scones 2 inches apart on a baking sheet lined with parchment paper.

5. Place scones in freezer for 30 min. Preheat oven to 400°F. Brush the tops of the scones with milk and sprinkle with coarse sugar.

6. Bake for 10-15 min. or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.

For Glaze

1. Combine all ingredients for glaze in a small bowl. Whisk until smooth.