I also remembered a trick I had seen somewhere - grating the cold butter on a cheese grater to make it thinner and easier to incorporate with the flour mixture. I liked that method a lot, so will use it in the future.
Preheat oven to 380F.
Line a baking sheet with clean foil or parchment.
2 cups King Arthur all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
good pinch of kosher salt
2 teaspoons orange zest, freshly grated
1 stick (8 tablespoons) cold unsalted butter, grated on a cheese grater
1 small egg, slightly beaten with a fork
1/4 cup sour cream (I used Hood's full-fat)
1/4 cup freshly squeezed orange juice (about 1/2 large orange)
Optional: 1/4 cup water if mixture is too dry
1/2 cup dried cranberries
1/2 cup fresh or frozen cranberries
sparkling sugar for the tops of the scones
Combine the flour, sugar, baking powder, baking soda, and salt in a mixer bowl.
Toss in the shaved butter and orange zest and mix briefly with a spoon.
In a small bowl, beat the egg and whisk in the sour cream and orange juice. Add to the flour mixture and briefly turn on the mixer paddle. Stop the mixture and add the dried and fresh cranberries and mix briefly until dough forms a ball. Do not over mix. If the dough seems dry, or there is still flour at the bottom of the bowl, add the 1/4 cup water and mix until cranberries are blended into the dough.
Turn out dough onto a floured board or counter. Roll into a 7 inch circle, then slice into 8 triangles, and place on baking sheet.
Sprinkle scones with sugar and bake for 19 minutes.
These are wonderful for your pre-Thanksgiving dinner company, and would be very pretty wrapped in cello and nestled in a basket or bowl for Christmas giving. Very Martha:)
We've had brief flurries of snow, oddly mostly at night or very early in the morning, when it's barely light. My hummingbird bird bath is frozen, and I imagine my little winter birds with tiny skates, taking a twirl.... have a Happy Thanksgiving!