Preheat oven to 400F. Line a cookie sheet with parchment paper or a baking mat and then set aside.

In a large bowl, whisk together flour sugar, salt, and baking powder.

Using a shredder, shred the cold butter and add to the flour mixture. Next add cranberries and orange zest.

In a separate bowl, whisk together the cream, egg, and vanilla extract.

Add cream mixture into flour mixture and mix until just combined (there should be small lumps).

Place dough onto a lightly floured surface and pat into a round disc, about 6 inches across.

Use a large knife, cut into 6 wedges. Transfer to the prepared baking sheet.

Brush the tops of the scones with heavy cream or egg whites. Sprinkle with large grained sugar, if desired.

Bake for 16-19 minutes (or until golden brown) rotating the baking sheet halfway through.

Whisk powdered sugar, orange juice and orange zest together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time. If it's too thick, add additional orange juice one teaspoon at a time. Drizzle a generous amount over scones after they are done baking. 

Serve scones warm or room temperature with butter and/or jam, if desired. Store leftovers in an airtight container or let cool completely and freeze up to 3 months.