2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons orange zest (about 1 orange)
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon pure vanilla extract
1 heaping cup (125g) frozen cranberries*
optional: 1 Tablespoon (15ml) heavy cream and coarse sugar
1 cup (120g) confectioners’ sugar
2–3 Tablespoons (30-45ml) fresh orange juice*
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 with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.