Preheat your oven to 400°F (200°C).

Line a large baking sheet with parchment paper.

Having the oven fully preheated before the scones go in helps them begin rising immediately.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and finely grated orange zest.

Whisk thoroughly so the baking powder, salt, sugar, and zest are evenly distributed throughout the flour.

Step 3: Cut in the Cold Butter

Add the cold cubed unsalted butter to the flour mixture.

Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Leave a few pea-sized pieces of butter visible.

Avoid working the butter so much that it becomes completely incorporated or begins melting.

Step 4: Add the Cranberries

Stir the dried cranberries into the flour and butter mixture.

Distribute them evenly so every scone gets plenty of cranberry pieces.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk together the egg, 1/2 cup heavy cream, vanilla extract, and 1 tablespoon fresh orange juice.

Whisk until everything is evenly combined.

Step 6: Make the Dough

Pour the wet ingredients into the dry mixture.

Using a spoon or spatula, gently stir just until a soft dough begins to form.

Do not aggressively mix the dough. A slightly rough-looking dough is preferable to one that has been overworked.

Step 7: Gently Knead

Transfer the dough to a lightly floured work surface.

Gently knead it only 2 to 3 times, just until the loose pieces come together.

Avoid treating scone dough like bread dough. It does not need prolonged kneading.

Step 8: Shape and Cut the Scones

Shape the dough into a round approximately 1 inch thick.

Cut the round into 8 equal wedges.

Carefully transfer the wedges to the parchment-lined baking sheet, leaving some space between each scone.

Step 9: Brush With Cream

Lightly brush the top of each scone with a small amount of heavy cream.

This helps create an attractive golden finish as the scones bake.

Step 10: Bake

Bake at 400°F (200°C) for 16 to 20 minutes.

The scones are ready when the edges are lightly golden and the centers are cooked through.

Avoid overbaking, which can dry out the tender centers.

Step 11: Cool the Scones

Remove the baking sheet from the oven and let the scones cool on it for approximately 10 minutes.

Then carefully transfer them to a wire rack.

Step 12: Make the Orange Glaze

While the scones cool, add the powdered sugar, fresh orange juice, orange zest, and vanilla extract to a small bowl.

Whisk until smooth.

The glaze should be thick enough to cling to the scones while still being fluid enough to drizzle.

Step 13: Glaze and Serve

Drizzle the orange glaze generously over the cooled or slightly warm scones.

Allow it to settle briefly before serving.

Enjoy the scones with coffee, tea, butter, or your favorite breakfast spread.