Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper. Set the prepared sheet aside.
Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Grate the Frozen Butter: Grate the frozen unsalted butter directly into the flour mixture. Use a pastry blender or fork to work the butter into the dry ingredients until the mixture resembles coarse meal. Place the bowl in the refrigerator while preparing the wet ingredients.
Mix the Wet Ingredients: In a separate small bowl, combine the sour cream, heavy whipping cream, egg, vanilla extract, and orange zest, mixing until well combined.
Form the Dough: Pour the wet mixture over the chilled flour-and-butter mixture. Gently stir just until the dry ingredients are moistened, taking care not to overwork the dough.
Add the Cranberries: Fold the halved cranberries into the dough until they are distributed throughout.
Shape the Dough: Lightly flour or grease your hands, then gently bring the dough together. Transfer it to a floured work surface and press it into a circle approximately 1 inch thick. A rolling pin can also be used to gently shape the dough.
Cut the Scones: Cut the dough circle into 8 wedges.
Prepare for Baking: Arrange the 8 wedges on the parchment-lined baking sheet and lightly brush the tops with a little heavy whipping cream.
Bake the Scones: Bake at 400°F for 15–18 minutes, or until the scones are golden.
Cool the Scones: Remove the baked scones from the hot baking sheet and allow them to cool for at least 10 minutes before adding the glaze.
Make the Orange Glaze: Stir together the powdered sugar and freshly squeezed orange juice in a small bowl until smooth. Add a little more orange juice or powdered sugar as needed until the glaze reaches a consistency suitable for drizzling.
Glaze the Scones: Drizzle the prepared orange glaze over the cooled scones and serve.
