Preheat your oven to 400°F (200°C).

In a mixing bowl, combine flour, sugar, baking powder, and salt.

Add cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.

Stir in the cranberries and orange zest lightly.

In a separate bowl, whisk the egg, heavy cream, and vanilla extract until frothy.

Pour the egg mixture into the dry ingredients and gently combine until just mixed.

Lightly flour your work surface and turn out the dough.

Pat the dough into a circle about 1-inch thick and cut it into wedges or use a biscuit cutter for round scones.

Arrange the scones on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until golden brown.

While the scones cool, whisk together powdered sugar and orange juice until smooth.

Drizzle the glaze over warm scones before serving.