Preheat Oven:

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients:

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

Cut in Butter:

Add the cold butter pieces and use a pastry cutter or your fingers to work it into the dry mix until it forms coarse crumbs (pea-sized bits of butter should still be visible).

Add Cranberries:

Stir in the dried cranberries so they’re evenly distributed.

Combine Wet Ingredients:

In a separate bowl, whisk together the cream, egg, and vanilla. Pour into the flour mixture and stir gently just until the dough begins to come together. Don’t overwork it.

Shape the Dough:

Turn the dough onto a lightly floured surface. Gently pat it into a round disk about 1 inch thick. Cut into 6 or 8 wedges like a pie.

Prepare for Baking:

Place the wedges on your prepared baking sheet. Brush the tops with a little extra cream for a golden finish.

Bake:

Bake for 18–22 minutes, or until the tops are lightly golden and the scones feel firm.

Make the Glaze (Optional):

While scones cool, mix powdered sugar, orange juice, and zest in a small bowl until smooth. Drizzle over the scones once they’re slightly cooled.

Serve & Enjoy:

These are best served fresh and warm, but they’ll stay tasty for 1–2 days in an airtight container.