-In a food processor, pulse the whole cranberries, pistachios, and 2 teaspoons sugar until roughly chopped. Set aside.
-In a small bowl, stir together the sour cream, baking soda, and 2 tablespoons orange zest. Set aside.
-Preheat oven to 350 degrees.
-In a large bowl, whisk together the flour, 1 cup sugar, baking powder, cream of tartar, and salt.
-Using a pastry blender (or two forks) cut the butter into the flour mixture until the dough forms coarse crumbs.
-Stir in the vanilla extract and the cranberry pistachio mixture. *Note - The dough will still be quite crumbly.
-Turn the dough out onto a lightly floured surface and knead lightly until the dough just comes together.
-Form the dough into a large circle (about 10" in diameter) and approximately 1" thick.
-Cut into 8 wedges and place them on a parchment-lined baking sheet.
-Bake the scones for approximately 25-30 minutes or until the bottoms are light golden brown.
-Cool completely.
-Meanwhile, mix the powdered sugar, orange juice, and 1 tablespoon orange zest in a small bowl.
-Once the scones are completely cool, drizzle the glaze over the top of each scone.