1.   Line a large, rimmed baking parchment paper or a Silpat®
baking mat. Set aside.   

2.   Mix two cups flour, baking powder, sugar, and salt in a
large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.

3.   In a separate bowl, combine the heavy cream, sour cream,
egg, vanilla extract, orange extract, and orange zest. Whisk to combine.

4.   Fold the wet ingredients into the dry ingredients just
until combined. Add in the craisins and stir until just mixed.

5.   Sprinkle ¼ cup of flour onto a clean work surface. Transfer
scone batter onto floured surface and lightly knead into a ball. Press the
dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half
lengthwise, and then each half into 3 rectangles. Then, cut each rectangle
diagonally to create triangle-shaped pieces.

6.   Transfer the scones to the prepared baking sheet, leaving
1-2” between them. Refrigerate for at least 30 minutes before baking.

7.   Pre-heat oven to 400°F, then add the
baking sheet to oven when ready. Bake the scones for 18-22 minutes, or
until they are nicely golden brown and cooked through. Remove from oven and
cool for 5-10 minutes.

8.   While the scones are cooling, prepare the orange glaze by
stirring the powdered sugar and orange juice together in a small bowl until
thoroughly combined.

9.    Serve the scones warm
drizzled with some of the orange glaze on top. Enjoy!