Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine until the mixture comes together in pea-sized crumbs.

Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, and mix until everything is moistened.

Pour onto the counter and, with floured hands, work dough into a ball. Press into an 8-inch disc, then cut into 8 wedges.

Brush scones with remaining heavy cream and sprinkle with coarse sugar.

Refrigerate the scones for at least 15 minutes.

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone mat.

After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet.

Bake for 22-25 minutes or until golden brown. Allow to cool.

Make the glaze by whisking confectioners’ sugar and orange juice. Drizzle over warm scones.

Leftover scones can be stored at room temperature for 2 days or in the refrigerator for 5 days.