First Step: Prepare Ingredients and Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Gather and measure all ingredients, zest the orange, and grate the frozen butter finely to keep it cold.

Second Step: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest thoroughly to distribute flavor and leavening agents.

Third Step: Cut in Butter
Add the grated frozen butter to the flour mixture. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs with pea-size bits, ensuring a flaky texture.

Fourth Step: Combine Wet Ingredients
In a separate bowl, whisk the heavy cream, egg, and vanilla extract until combined.

Fifth Step: Form Dough
Pour the wet ingredients over the dry mixture, add cranberries, and gently mix just until the dough comes together. Avoid overmixing to keep the scones tender.

Sixth Step: Shape and Cut
Turn the dough out onto a lightly floured surface. Pat into an 8-inch diameter disc about 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.

Final Step: Bake and Glaze
Place scones 2 to 3 inches apart on the baking sheet. Brush tops lightly with heavy cream and sprinkle with coarse sugar if desired. Chill the shaped scones in the refrigerator for at least 15 minutes to prevent spreading. Bake 22-25 minutes until golden brown and cooked through. Allow to cool slightly on a wire rack.
Meanwhile, whisk together confectioners’ sugar with fresh orange juice for the glaze. Drizzle over warm scones before serving for a sweet, citrus finish.