Sift all dry ingredients into a small bowl, add cranberries. Stir in cranberries being sure to break up any clumps of cranberries and set aside.
Whisk milk and eggs in a large bowl, add sour cream and whisk until smooth. Add Fiori Di Sicilia flavoring.
Pour the dry ingredients into the large bowl of milk, egg and sour cream mixture. Gently fold until combined. Dough will be sticky.
Pour out onto a heavily floured surface. Gently pat dough into a rectangle that is about an inch thick.
Cut down the center with a floured knife. Cut across dough into rectangles. Dip your knife into flour with each cut. You should get about 12 rectangles.
Pick each rectangle up with a spatula and place on a cookie sheet covered with parchment paper or a silicone baking mat.
Chill in freezer about 30 minutes.
Bake at 425 for 12 to 15 minutes.
Mix together glaze ingredients in a bowl and drizzle over cooled scones. Allow to set before serving.
Recipe Expert Tips
Inspired and adapted from King Arthur Flour Scone Nibbles recipe in the late summer 2010 Catalog