Preheat to 400ºF. Line a baking sheet with parchment paper or a silpat liner. Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, and using a pastry cutter or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir the cranberries into the mixture.

In another bowl, mix together the cream, egg, and orange zest. Pour this into the large bowl and mix until the dough starts to come together.

Flour a counter or work surface, and pour the dough out onto the surface. Work the dough just until it comes together, then flatten it out into a circle about 8 inches in diameter.

Cut the disc into 8 wedges. (I like to use a bench scraper.) Transfer the wedges to the prepared baking sheet.

(If the oven is not preheated at this point, I like to transfer the baking sheet to the freezer. If it is preheated, I don’t place them in the freezer.)

Once the oven is hot, bake the scones until they are golden brown on the edges, about 18-22 minutes.

Remove from the oven and let the scones cool slightly.

In a small bowl, whisk together the powdered sugar, milk, and orange zest. Spread the glaze over the tops of the scones.