2 cups flour, plus more for hands and work surface
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
zest from 1 orange
1/2 cup unsalted butter, frozen
1/2 cup heavy cream
1 large egg
1/2 cup sugar
1 teaspoon pure vanilla extract
1 heaping cup frozen, fresh, or dried cranberries
optional: 1 tablespoon heavy cream and coarse sugar
1 cup powdered sugar
2–3 tablespoons fresh orange juice
Whisk flour, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup cream, egg, sugar, and vanilla together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into an 8-inch disc and, with a sharp knife, cut into 8 - 16 wedges depending on the size of scone you prefer. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.) Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 18-25 minutes (depending on scone size) or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.