Cranberry Orange Scones

0 Mix the all-purpose flour, salt, baking powder, baking soda, and sugar.
1 Grate butter into the dry ingredients.
2 Stir
3 Grate orange zest into the mixture.
4 Stir
5 Stir in cranberries
6 Place in the freezer for 10 minutes.
7 In a separate bowl, whisk together the buttermilk, egg yolk and vanilla extract until blended.
9 Add to the flour mixture and stir with a fork until dough forms a ball. Dough will be sticky.
10 Place the dough onto a silpat lined baking sheet and gently pat into a disk about 1-inch thick. No need to roll!
11 Cut the dough into wedges with a sharp knife. Don't separate the wedges if you. like soft sides. Separate them if you like crusty sides.
12 Sprinkle top with sugar and let the cranberry scones stand twenty minutes at room temperature. This helps the gluten relax.
13 Bake for 15 minutes at 400°F or until golden brown. Interior temperature will be 200℉ if checked with an instant-read thermometer.
Glaze
15 Mix the powdered sugar and orange juice  (and orange extract if using) until it's a smooth glaze.
17 Spoon over warm scones.