Add the flour, sugar, baking powder, salt, and finely diced butter in a medium mixing bowl.
Cut the butter into the flour with two forks or a pastry cutter until the chunks are butter are the size of pease. Don't overdo it! You need the chucks of butter to create steam as the scones cook. Refrigerate.
In a small bowl add the heavy cream, lightly beaten eggs, vanilla, and orange zest. Refrigerate both bowls for 20-30 minutes.
Add the fresh cranberries to a food processor and pulse until coarsely chopped. You can chop them by hand if you don't want to drag out the food processor. Refrigerate.
Add the wet ingredients to the dry ingredients by gently folding until just incorporated. Fold in the cranberries. Do not over mix or you will have pink, tough scones. Refrigerate for 15 minutes.
Turn the dough out on a floured board and gently roll it out and fold it over itself four times.
Roll folded dough into a circle 1" high. Use a biscuit cutter to cut out the scones. Push the cutter straight down and do not twist.
When all the scones are cut, gently knead and roll out the scraps and cut more scones.
Place the cut scones on a parchment lined baking pan and refrigerate for 30-60 minutes.
Bake in a preheated 375 degree oven for 15-17 minutes or until the tops are lightly golden brown.
While the scones are baking, make the glaze by mixing all the ingredients in a small bowl. You can add more or less milk to make the glaze as thick as you like.
Remove the pan of scones from the oven. You might notice a bit of melted butter on the parchment but it will absorb back into the scones quickly. Gently slide the parchment with the scones on it onto a wire rack.
Drizzle the glaze over the scones while still warm. Sprinkle a little orange zest over the top of the glazed scones.
Allow to cool completely, then enjoy.