Preheat oven to 400°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, mix the flour, sugar, baking powder and salt. Set aside.

Zest the rind of 1-2 oranges. You can also use cheese grater to do this if you don't have a zester.

Juice the oranges.

In a stand mixer, mix the dry ingredients. Add 1/2 the orange zest and the cold, cubed butter and continue to mix until butter is the size of small peas.

Slowly add 1/2 C. heavy cream, egg and 1/3 -1/4 of the fresh orange juice. Mix well until dry ingredients are incorporated well.

Add in 1 Cup of frozen or fresh cranberries and mix until just together.

Take the dough and place on a lightly floured surface. Form a medium sized disk. Cut in half, then into thirds, making a total of 6 scones.

Place scones on the prepared baking sheet.

Brush the scones with heavy cream. Place in oven and bake for 20 minutes, turning the pan after 10 minutes.

Scones are done when they are a golden to dark brown. While they cool, make the glaze.

In a small bowl, mix the powdered sugar, the remaining orange zest and 1/2 of remaining orange juice and 1-2 Tablespoons of heavy cream. Using a whisk, blend the ingredients until smooth. Add more heavy cream and powdered sugar as needed. You can make the glaze as thick or thin as you like.