In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add orange zest and rub it into the flour with your fingers to release its natural oils.

Add cold grated butter into the flour mixture. Use your hands or a pastry cutter to work it into pea-sized crumbs. Cold butter is essential for flaky, tender scones.

In a separate bowl, whisk together heavy cream, egg, vanilla, and orange juice. This mixture adds richness and helps bind the dough.

Pour the wet mixture into the dry ingredients. Gently fold until dough begins to come together—avoid overmixing. Fold in the cranberries.

Turn dough onto a lightly floured surface. Press into an 8-inch disc, about ¾–1 inch thick. Use a bench scraper or knife to cut into 8 wedges.

Transfer the wedges to a parchment-lined baking sheet. Refrigerate for 10 minutes—this helps the butter firm back up for better rise.

Brush scones with a little heavy cream. Bake at 400°F (200°C) for 15–18 minutes, or until edges are golden brown.

Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over warm (not hot) scones.