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Tip: Make a double batch and after cutting the dough set most of them in a container with parchment paper between the layers of scones and freeze them. They can be baked straight out of the freezer for fresh scones with no prep.
1. Preheat the oven to 400ºF. Use a zester or small-holed cheese grater to zest the orange, then squeeze the juice into a small bowl. Set the zest and juice aside.
2. In a large bowl, stir together the flour, 1/4 cup of the powdered sugar, baking powder, salt, and dried cranberries.
3. Stir 1/2 tsp of the orange zest and the vanilla extract into the heavy whipping cream. Pour the cream mixture into the bowl of dry ingredients and stir them together until a sticky ball of dough forms.
4. 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 in diameter and about 1/2-inch thick. Cut each disc into six wedges.
5. 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.
6. While the scones are baking or cooling, stir together the remaining 1/2 cup powdered sugar with 1 Tbsp of the orange juice (or just enough to make a thick glaze) and another pinch of orange zest.
7. When the scones are completely cool, drizzle the orange glaze over top and serve.