Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir the ingredients until well combined.

Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs. Some butter pieces should be pea-sized for flakier scones.

Step 4: Add the Cranberries and Orange Zest
Fold in the fresh or dried cranberries and the orange zest. Gently toss to distribute evenly.

Step 5: Combine the Wet Ingredients
In a separate bowl, whisk together the heavy cream, freshly squeezed orange juice, egg, and vanilla extract.

Step 6: Form the Dough
Pour the wet ingredients over the dry mixture. Stir gently with a spatula until the dough comes together. Be careful not to over-mix; the dough should be slightly sticky.

Step 7: Shape the Scones
Transfer the dough to a lightly floured surface. Pat the dough into an 8-inch circle, about 3/4 inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 wedges.

Step 8: Bake the Scones
Place the wedges on the prepared baking sheet, spacing them slightly apart. Brush the tops with a little extra heavy cream for a golden finish. Bake for 15-20 minutes or until the scones are lightly golden brown.

Step 9: Prepare the Sweet Orange Glaze
While the scones are cooling, whisk together the powdered sugar, orange juice, orange zest, and vanilla extract in a small bowl until smooth.

Step 10: Glaze the Scones
Once the scones have cooled for about 10 minutes, drizzle the sweet orange glaze over the top. Let the glaze set for a few minutes before serving.