Step 1

Make the scones: In a large bowl, whisk the flour, sugars, baking powder, and salt. Grate the frozen butter into the bowl and combine with a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces remaining.

Step 2

Gently stir in the orange zest and chopped cranberries. Set aside.

Step 3

In a separate bowl or measuring glass, whisk the heavy cream, egg, and vanilla until smooth. Pour over the flour mixture and gently stir with a fork until a shaggy dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat into a 1-inch thick circle, cut into 8 wedges, and transfer to a parchment-lined baking sheet. (No need to leave space between them.)

Step 5

Brush the tops of the scones with a little heavy cream and place the tray in the freezer for 15-30 minutes.

Step 6

Preheat oven to 400°F (205°C) and line a second baking sheet with parchment paper.

Step 7

Rearrange the scones between the two baking sheets, leaving 2-3 inches between them.

Step 8

Bake for 18-22 minutes until golden brown. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 9

Make the glaze: Whisk the powdered sugar and orange juice until smooth. Add more sugar, as needed, to reach a thick but pourable consistency.

Step 10

Drizzle the glaze over the cooled scones and let set for a few minutes before serving. Enjoy!