Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the cubed butter to the bowl and using your fingers, work the butter into the flour until the mixture is the consistency of wet sand. Stir in the cranberries.
In a separate medium bowl, whisk together the heavy cream, eggs, vanilla extract, orange juice and orange zest. Add the wet ingredients to the dry ingredients, gently folding the mixture together until a wet dough forms.
Transfer the dough onto a generously floured work surface then shape it into an 8-inch circle that’s about 3/4-inch thick. Using a sharp knife, cut the dough into 8 wedges then arrange the wedges on the prepared baking sheet, spacing the scones at least 2 inches apart.
Brush the tops of the scones with heavy cream then bake them for about 20 minutes or until they’re pale golden. Remove the scones from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
While the scones cool, make the glaze.