Preheat oven to 400℉ and line a baking tray with parchment paper.
In a large bowl, mix together flour, sugar, baking powder, salt, and orange zest.
Grate or cube cold butter and cut into flour with a pastry cutter or your fingers. The mixture should be coarse crumbs.
Stir in the dried cranberries until evenly distributed. Place bowl in fridge or freezer while you mix wet ingredients.
In a small bowl, whisk together heavy cream, egg, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until combined.
If dough is still floury and not forming into a ball, add more heavy cream 1 Tbsp at a time.
Turn out the dough onto a lightly floured surface and gently knead it a few times until it comes together.
Pat into 1-inch thick circle and cut into 8 wedges.
Place on the prepared baking sheet tray and brush with a little heavy cream.
Bake for 20-25 minutes until golden grown on the edges, cool slightly.
To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth.
Drizzle over cooled scones and serve.
