Preheat oven to 400F (200C) with rack in center position. Line a large rimmed baking sheet with parchment paper. Keep butter and heavy cream in the refrigerator until ready to use.

In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Add orange zest and rub it into the sugar-flour mixture with fingertips for 1 minute until fragrant and citrus oils release.

Add cold cubed butter to flour mixture. Use a pastry cutter, two forks, or fingertips to cut butter into flour until pea-sized crumbles and flat flakes form. Gently fold in chopped cranberries.

In a glass measuring cup, whisk cold heavy cream, egg, and vanilla extract. Drizzle over dry ingredients and stir gently with a fork just until a shaggy dough begins to form (do not overwork).

Turn dough out onto a lightly floured surface. Gently press and fold dough in half 3 times to create flaky layers. Pat into an 8-inch round disc about 1 inch thick.

Using a sharp bench scraper or chef knife, slice disc into 8 equal triangular wedges. Arrange on prepared baking sheet leaving 2 inches between scones. Brush tops with heavy cream and sprinkle with coarse turbinado sugar.

Bake at 400F for 16 to 18 minutes until golden-brown on top and crisp on edges. Transfer baking sheet to a wire rack and let cool for 10 minutes.

In a small bowl, whisk together powdered sugar, fresh orange juice, orange zest, and vanilla until smooth and glossy. Drizzle generously over warm scones. Let glaze set 5 minutes before serving!