The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.

Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.

Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!