Get ready to bake. Preheat your oven to 400°F and line a baking sheet with parchment paper.

Mix dry ingredients. In a large bowl, sift together the flour, granulated sugar, baking powder, salt, and orange zest.

Cut in the butter. Add the cold butter chunks to the dry mix and cut in using a pastry blender or two knives until the mixture resembles coarse crumbs.

Add cranberries. Gently fold in the dried cranberries.

Combine wet ingredients. In a separate bowl, whisk the egg with 1/2 cup of heavy cream.

Form the dough. Pour the wet mixture into the dry ingredients and stir until just moistened, then turn the dough out onto a floured surface.

Shape and cut. Form the dough into a round disk about 3/4 inch thick and cut into 12 wedges.

Prepare for baking. Place the wedges on the prepared baking sheet, brush with the remaining heavy cream, and sprinkle with coarse sugar if using.

Bake until golden. Bake for 15 to 17 minutes or until golden brown.

Make the glaze. While the scones cool, whisk together powdered sugar, orange juice, and additional orange zest to make the glaze.

Glaze and serve. Drizzle the glaze over the scones and enjoy!