Preheat oven to 425 F. In a medium sized mixing bowl add the flour, baking powder, sugar, and salt. Stir to combine. Remove the butter from the refrigerator and cut into small cubes. Add the cold butter to the flour mixture and use a pastry cutter or fork to combine the flour with the butter into pea sized pieces
Add the half of an egg, milk, vanilla extract, orange juice and orange zest to the dough. Gently stir with a spoon to combine the dough. Add the cranberries and use your hands to form the dough into a bowl so that the cranberries are evenly mixed throughout.
Sprinkle some flour on the counter. Turn the dough onto the floured surface and pat into a circle that is 8 inches in diameter. Cut the dough in half and then in half again so that you have 4 triangles. If you prefer you can make 6 smaller scones as well.
Shape the triangles into more of a traditional scone shape and then place on a small baking sheet lined with parchment paper or a silicone baking mat. Brush the tops and sides of the scones with heavy whipping cream.
Bake the scones for 15-18 minutes so that they are starting to turn golden brown on the top. You want to top of the scone to be a little crispy. Allow to cool for at least 5 minutes after baking.
In a small bowl stir together the powdered sugar and orange juice so that it makes a glaze. Use a spoon to drizzle the glaze over the scones. If your glaze is too thin you can always add more powdered sugar.
These scones are best when still slightly warm or you can enjoy the next day by heating in the microwave for 15 seconds.