Infuse Orange Sugar & Whisk Dry Ingredients: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a large mixing bowl, combine granulated sugar and fresh orange zest. Use your fingertips to rub the zest into the sugar for 1 minute until fragrant and moist. Whisk in flour, baking powder, and fine salt.

Cut in Cold Butter: Add grated or cubed ice-cold European butter to the dry mixture. Use a pastry cutter, two forks, or quick fingertips to cut the butter into the flour until coarse pea-sized crumbs form. Gently fold in chopped cranberries.

Whisk Wet Ingredients: In a measuring cup, whisk cold heavy cream, cold egg, and vanilla extract until smooth.

Form Dough & Letter Fold: Pour wet ingredients into dry mixture. Stir with a rubber spatula just until dough starts to come together (do not overwork). Turn dough out onto a lightly floured surface. Gently pat into a rectangle, fold like a business letter in thirds (this creates sky-high laminated layers), then pat into an 8-inch round disc roughly 1-inch thick.

Slice & Chill: Using a sharp chef’s knife or bench scraper, cut the disc into 8 equal triangular wedges. Place scones onto the prepared parchment baking sheet, leaving 2 inches between each. Freeze or chill scones on the sheet for 15 minutes before baking (crucial to prevent spreading).

Brush, Sugar & Bake: Brush tops of chilled scones with 2 tablespoons heavy cream and sprinkle generously with coarse turbinado sugar. Bake at 400°F (200°C) for 18 to 22 minutes until tops are golden brown and edges are crisp.

Glaze & Serve Warm: Let scones cool on baking sheet for 10 minutes, then transfer to a wire rack. In a small bowl, whisk powdered sugar, fresh orange juice, and orange zest until a smooth pourable glaze forms. Drizzle generously over warm scones. Let glaze set for 5 minutes and serve warm.