Heat the oven to 425 F and line a tray with parchment paper.

Keep the butter, milk, and sour cream in the fridge till the minute you need to use it.

Sift together flour, baking powder, baking soda, and salt. Toss and rub with your hands to combine everything. Add sugar to it and start grating cold butter over it. Toss with your fingers to coat all the butter shreds with the flour. Don't overwork it as it will melt the butter pieces.

Mix milk and sour cream and pour over the flour and butter mixture. Mix everything with the back of a fork. Work the dough gently till it comes just together. Pat it lightly.

Sprinkle dry flour over the work surface and gather the dough in a rectangular shape. Transfer the cranberries over it and spread them evenly pressing them down in the dough.

Start rolling the dough to tuck in the berries inside as you can see in the video. Use a bench scraper to lift the dough as it will be hard to pick. Roll into a log and pat it down. Then cut it into thirds and top the pieces on top of each other.

Pat on it again and cut it again in two parts. Layers the two pieces again on top of each other.

Now comes the final shaping. Spread it gently into a 12" rectangle. Use dry flour dust in between.

Cut it into four equal square parts. Again split each square into two triangles. You should have a total of eight scones.

Transfer scones to a greased baking tray. Brush with the egg yolk glaze and sprinkle some sugar on. Bake in a preheated 425F oven for 18 minutes. Cool for 5 minutes in the tray and then transfer them to the wire rack to cool completely. Glaze them if you want them to be sweeter.

Pour the cream into a pot and add the whole spices to it. Bring it to a simmer then reduce the heat. Simmer it very gently for about 30 minutes stirring and scraping the bottom from time to time. Be careful as the dairy tends to burn from the bottom.

Remove from heat once you see the mixture is ⅓ left. Transfer it to an ice bath and start whisking it till you have a light whipped consistency. Transfer it to a bowl and serve it at room temperature.