1-Preheat: preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Make sure your butter is frozen and grated, as this keeps the dough cool and promotes flakiness.

2-Mix dry ingredients: in a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 and 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add the frozen grated butter and use a pastry cutter to blend until the mixture looks like coarse crumbs, which helps create those light layers. Stir in the 1 heaping cup of frozen cranberries and 2 teaspoons of orange zest to evenly distribute the flavors.

3-Add wet ingredients: pour in the wet ingredients: 1/2 cup heavy cream, 1 large egg, and 1 teaspoon pure vanilla extract. Gently mix everything until just combined, taking care not to overwork the dough, which can make the scones tough. Turn the dough onto a floured surface and pat it into a 7-inch circle about 1 inch thick. Use a knife to cut the dough into 8 triangular wedges and place them on your prepared baking sheet.

4-Finish and bake: Brush the tops with 1 tablespoon of heavy cream and sprinkle with coarse sugar for a nice crunch. Bake the scones for 18-22 minutes until they’re golden brown. Let them cool slightly before adding a simple glaze made from 1 cup confectioners’ sugar and 2 to 3 tablespoons fresh orange juice.