Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, granulated sugar and salt. Set aside.

In a medium sized bowl, lightly beat egg. Whisk in cream and vanilla extract. Set aside.

Add the cold butter to the flour mixture and quickly work butter into flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in orange zest and cranberries. Add the egg and cream mixture and lightly stir until dough is moistened.

Turn dough onto a lightly floured work surface and bring it into a ball. For mini-scones, cut dough in half. Shape each half into a thick disk. Cut each disk into 8 triangles and place them on the baking sheet. Bake for 10-12 minutes until browned and firm to the touch. (For large scones, use all the dough to make one large disk, cut into 8 triangles and bake for about 13-15 minutes.)

For the glaze, whisk orange juice a little at a time into powdered sugar until you have a runny-thick glaze. Drizzle or pipe glaze over warm or cooled scones.