Preheat the oven to 400ºF (200°C). Use a zester or small-holed cheese grater to zest the orange. Squeeze the juice into a separate small bowl. Set the zest and juice aside.

In a large bowl, stir together 1¼ cups flour (150g), ¼ cup (30g) powdered sugar, 2 teaspoon (8g) baking powder, ½ teaspoon salt (3g), and ⅓ cup (40g) dried cranberries.

Stir ½ teaspoon (3g) of the orange zest and ½ teaspoon (2.5 ml) vanilla extract into 1 cup (240g) heavy whipping cream. Pour the cream mixture into the bowl of dry ingredients and stir them together until a sticky ball of dough forms.

Generously dust a clean work surface with flour, then scrape the dough out of the bowl onto the work surface. Divide the dough into three pieces and shape each piece into a disc, about 3 inches (7.5 cm) in diameter and about ½-inch (1.25 cm) thick. Cut each disc into six wedges.

Place the cut scones onto a baking sheet lined with parchment paper. Bake the scones for 15 minutes, or just until they begin to turn slightly golden brown on the edges. Allow the scones to cool completely after baking.

While the scones are baking or cooling, stir together the remaining ½ cup (60g) powdered sugar with 1 tablespoon (15 ml) of the orange juice (or just enough to make a thick glaze) and another pinch of orange zest.

When the scones are completely cool, drizzle the orange glaze over top and serve.