Preheat oven to 400 degrees. Line a baking sheet with parchment paper or Silpat mat (just greasing won’t work too well….the berries tend to get really sticky after baking).
Combine dry ingredients (flour, granulated sugar, baking powder, and salt) in a large bowl.
Cut butter into dry ingredients. There are a few methods of doing this, but I usually just slice the butter into inch-size cubes and then use my hands to mix it in until it resembles pebble-y sand. Don’t over-mix or it will make the scones come out tough!
In a small bowl, whisk sour cream, egg, and vanilla.
Fold wet mixture into the dry and mix with a spatula or wooden spoon until just combined.
Gently fold in berries and orange zest.
Turn dough out onto a floured surface and knead a few time to make sure everything is combined (I always have a little flour at the bottom of my bowl that needs to be incorporated).
Pat dough into a circle, approximately 8 inches in diameter. Dough will be sticky, so add a little more flour if need be, but again, try to handle the dough as little as possible!
Cut dough into 8 equal wedges and use spatula to place on prepared baking sheet, about two inches apart.
Bake scones for 15-18 minutes.
Allow scones to cool for a few minutes on the pan before transferring them to a wire cooling rack.
While scones cool, make the glaze by combining powdered sugar and milk (or orange juice, if you like more citrus flavor). Depending on your preferences, you can play with the ratio of liquid to sugar to get the right consistency. Start with the powdered sugar in a small bowl and add milk a teaspoon at a time.