Sunshine Scones Cranberry Orange Sour Cream Bliss

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest.
5. In a separate bowl, whisk together the sour cream, milk, and egg.
6. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix – a few streaks of flour are fine.
7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle, about 1 inch thick.
8. Use a sharp knife or pastry cutter to cut the circle into 8 wedges.
9. Place the scones onto the prepared baking sheet and chill in the refrigerator for 30 minutes.
10. In a small bowl, whisk together the egg yolk and milk.
11. Brush the tops of the chilled scones with the egg wash.
12. Bake for 20-25 minutes, or until golden brown.
13. Let the scones cool on a wire rack. If desired, whisk together powdered sugar and orange juice for glaze then drizzle over scones.