1. Whisk the flour, xanthan gum, baking powder, chia seeds, salt, and sugar together. It’s important to whisk well to incorporate the xanthan gum and flour.

2. Put the dry ingredients into a large bowl along with the nutmeg and drained cranberries.

3. In a separate bowl, combine the orange zest, sour cream, heavy cream, and vanilla, and add to dry ingredients. Mix until the dough comes together; this is most easily done either in a stand mixer with a paddle attachment or kneading by hand. Scrape down the sides and bottom of the mixing bowl as needed. Once combined, place on clean counter and knead briefly by hand to incorporate any loose dough pieces. If the dough seems dry, add 1-2 tablespoons more of heavy cream.

4. Form into a log or a wheel and wrap with plastic wrap. Chill in the refrigerator for at least 20 minutes.

5. When ready to bake, preheat oven to 400°F. Cut dough into eight equal pieces and shape as desired into rounds (from log) or triangles (from wheel).

6. Lay on a parchment-lined baking sheet and bake at 400°F for 20 minutes; rotate in oven and bake for 5 minutes more (or until browned). Let rest 10 minutes before glazing.

7. To make the glaze, whisk together the melted butter, orange juice, powdered sugar (or substitute), and chia seeds until smooth and no lumps remain, then drizzle over the scones.