• Preheat oven to 400℉.
• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  2 ½ cups all-purpose flour

  ¼ cup granulated sugar

  1 Tbsp baking powder

  ½ tsp kosher salt
• Add in chilled, cubed butter. Using your fingers, mix the butter into the flour mixture — by rolling the butter between your fingertips — until only pea-sized lumps of butter remain.
  ½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
• Stir in cranberries and orange zest.
  1 cup fresh cranberries, or frozen cranberries

  1 Tbsp orange zest
• Chill dry mixture in the freezer or fridge while preparing the liquid ingredients.
• In a small bowl or liquid measuring cup, whisk together heavy cream and the chilled egg until combined and smooth.
  1 cup heavy cream, chilled

  1 large egg, chilled
• Remove the dry mixture from the freezer and pour in the liquid mixture. Using a rubber spatula (or your hands), gently mix until just combined.

  Note: If there are any large, dry patches of flour in your dough, add in additional cream, 1 Tbsp at a time, until the dough just comes together.
• Pour out the dough onto a very lightly floured surface, gently flatten it out, and fold the dough over onto itself 2 or 3 times. (This creates additional layers that will "puff" up in the oven, resulting in a flakier scone.)
• Shape the dough into a disk about 1" thick and 8" to 9" in diameter. Tightly wrap in plastic wrap and set it on a plate or cutting board. Chill in the freezer for 15 minutes, or refrigerate for at least 30 minutes.
• Once chilled, remove the disk from the fridge/freezer, and cut the circle into 8 equal wedges. Set the wedges, spaced apart, on a baking sheet lined with parchment paper.
• Using a pastry brush (or your fingers), brush the tops (but not the sides!) with additional heavy cream. Sprinkle the tops with Demerara sugar (or additional granulated sugar).
  Demerara sugar, or granulated sugar
• Set the scones into the centre of the oven and bake until lightly golden brown (about 18 to 22 minutes).
• Remove the scones from the oven, transfer them to a wire rack, and allow to cool for at least 15 minutes before glazing.

Preparing the Glaze

• In a small bowl, and with a fork, combine powdered sugar and orange juice (or water) until desired consistency.
  1 cup powdered (icing) sugar

  2 Tbsp freshly squeezed orange juice, or water
• Drizzle the glaze over the scones, and allow to set for 15 minutes before serving.