Freeze the unsalted butter for at least 30 minutes. Preheat your oven to 425°F (220°C) and line a baking sheet with a nonstick baking mat.

In a food processor, combine the all-purpose flour, white sugar, baking powder, and salt. Pulse for about 10 seconds.

Cut the chilled butter into small cubes and add it to the flour mixture. Pulse about 15 times until the mixture resembles coarse crumbs.

Transfer the mixture to a mixing bowl. Pour in the heavy whipping cream and stir until just combined, then fold in the dried cranberries.

Knead the dough gently on a floured surface, then flatten to a 1-inch thick circle and cut into 10 wedges.

Place the scones on the baking mat and bake for 13-15 minutes until lightly golden.

Whisk together powdered sugar, orange zest, and juice until smooth for the glaze.

Drizzle the glaze over the cooled scones and allow to set before serving.