Add flour, sugar, baking powder, 1 tablespoon of orange zest, and salt to a large mixing bowl. Stir with a fork until combined.

Grate the frozen butter into the flour mixture. Using your hands and working quickly, pinch the butter into the flour until the mixture comes together into pea-sized crumbs. Place the bowl in the freezer for 5-10 minutes.

In a smaller bowl, whisk together ¾ cup heavy cream, egg, and vanilla extract.

Remove the bowl from the freezer, add the cranberries, and mix them together.

Pour the cream mixture into the flour mixture and mix everything together until combined and a dough forms.

Transfer the dough to a floured work surface. Using floured hands, form into a ball. Press the dough into a disk and slice it into 6 large wedges.

Line a baking sheet with a piece of parchment paper and arrange the scones. Brush the scones with the remaining heavy cream.

Place in the refrigerator for 10 to 15 minutes to firm up the dough.

While the scones firm in the refrigerator, preheat the oven to 400°F/200°C/Gas 6.

Transfer the baking tray of scones to the preheated oven and bake for 20-25 minutes until golden brown.

Leave to cool for a few minutes while you make the glaze.

To make the glaze, whisk the powdered sugar and orange juice in a small bowl until smooth.

Drizzle glaze over the scones and serve immediately. Enjoy!