Cranberry Orange Scones

Add flour, sugar, baking powder, baking soda and salt to a large mixing bowl. Whisk until combined. Add the cold, cubed butter and use either a pastry cutter or your hands to combine the cold butter with the flour. Do this for a few minutes until the butter is thoroughly incorporated and the dough is crumbly. Add the chopped cranberries and orange zest then stir.
In a separate medium mixing bowl, add the buttermilk, egg and vanilla. Stir until combined. Pour the wet ingredients over the dry ingredients and mix just until you’re able to pull the dough out of the bowl in one piece.
Transfer the dough to a floured surface and begin to knead in gently a few times until it comes together. Roll it into a flat, circular shape that's about 1 inch thick.
Cut the dough like you would a pizza or pie, into 8 even slices. Place each slice on a parchment lined baking sheet and refrigerate for about 30 minutes.
Preheat the oven to 375°F. Bake the scones for about 18-20 minutes. While that bakes start on the glaze.
Combine powdered sugar, orange juice and orange zest in a small mixing bowl. Stir until combined.
Remove the scones once they’re golden brown on top and cooked all the way through. Let them cool for about 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely. Once cooled, drizzle the glaze over the scones. Let the glaze set, before serving. Enjoy!