Preparation

• Whisk flour, sugar, 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 until the mixture comes together in pea-sized crumbs.
• Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball. Press into an 8-inch disc and cut into 8 wedges.
• Brush scones with remaining heavy cream and sprinkle with coarse sugar.
• Refrigerate scones for at least 15 minutes.
• Preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper. Arrange scones 2-3 inches apart on the prepared baking sheet.
• Bake for 22-25 minutes or until golden brown.
• Make the glaze: Whisk confectioners’ sugar and orange juice together. Drizzle over scones.
• Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.