Preheat the oven to 375 degrees.

Place the cranberries, orange zest and granulated sugar in a food processor and pulse until the cranberries are coarsely and evenly chopped.

In a large mixing bowl, combine the flour, brown sugar, baking powder, nutmeg, and salt. Using a pastry blender or fork, cut in the the butter until the mixture is crumbly and resembles coarse crumbs. Add the cranberry mixture and lightly stir.

In a small bowl, stir together the milk, sour cream, and egg. Pour into the dry ingredients and stir it just until the ingredients are moistened.

Dust a smooth surface with flour and turn the dough out onto it. Gently knead the scone dough about 5 or 6 times. Divide the dough in half. Transfer each portion over to a lightly greased baking sheet and pat each into about a 6 round. Cut each round into 6 wedges, separating slightly.

Bake for 18-20 minutes or until golden brown.

Cool on a wire rack.

In a small bowl, combine the orange juice with the confectioners sugar. Drizzle over the scones.