Grate a frozen stick of butter into a small bowl using the large grater surface of a box grater and put it back in the freezer.

Mix flour, baking powder, baking soda, kosher salt, sugar, and orange zest in a large mixing bowl, and whisk to combine.

Grab the cold butter from the freezer and add it to the flour mixture. Mix it using a pastry cutter until the butter is well coated in flour and resembles coarse crumbs.

Add whole milk, sour cream, and vanilla extract and mix until well combined. Move the dough into a floured surface and roll it into a 12-inch square. Fold the dough into thirds like a letter; if sticking, use the bench scraper to release it from the table. Cover with plastic wrap and place it in the freezer for 10 minutes.

Transfer the scones batter to a lightly floured surface and roll it out again into a 12-inch square using a rolling pin. Sprinkle the cranberries on top and press down to make them adhere to the dough.

Roll the dough into an 8-inch circle. Cut the circle into eight equal wedges using a sharp knife or pizza cutter.

Move the triangles into a baking tray lined with parchment paper, cover them with plastic, and place them in the fridge for an hour.

Take the scones from the fridge, brush them with melted butter, sprinkle them with granulated sugar, and bake at 425° in a preheated oven for 20 to 25 minutes or until the top and bottom are golden brown.

Transfer to a wire rack and let cool for five minutes before serving.

Make a sweet orange glaze by mixing orange juice, powdered sugar, and orange zest. Whisk until well combined and drizzle on top of the scones. Enjoy with your favorite cup of coffee or chai tea.