Preheat oven to 400°F.

In a large bowl mix the flour, granulated sugar, baking powder, salt, and orange zest. With a pastry cutter, cut in the cold butter until the butter is a little larger than a pea. Add the eggs and heavy cream. Mix until combined. Add in dried cranberries, mix until combined. At this time depending on your climate you can add up to an additional 4 Tablespoons of flour (if you need it, in order for the dough to come together). Dump dough onto a heavy floured surface.

If you would like your scones in the shape of wedges: Divide the dough into 3 portions. Roll out each portion into a circle. Cut each circle into 8 wedges.

If you like a circle shape: Roll out the entire dough and use a 3” round or fluted cutter to cut dough circles.

Place dough pieces onto a parchment covered baking sheet. Combine the one egg and milk. Using a pastry brush, lightly brush on the egg wash onto all of the scones.

Bake for 15-20 minutes, until lightly browned and firm to the touch. Let cool for 15-20 minutes.

To make the icing: Whisk together the freshly squeezed orange juice and powdered sugar. Drizzle over all the partially cooled scones.