• Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large bowl, whisk together flour, sugar, baking powder and salt.
• Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
• Add cranberries and orange zest and stir to combine, just until cranberries are coated with flour mixture.
• In a separate bowl, whisk together the cream, egg, and vanilla extract.
• Pour cream mixture into flour mixture and stir with a fork until just combined.
• Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across. 
• Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet. 
• Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
• Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
• Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

Orange Glaze

• Whisk powdered sugar, orange juice and orange zest together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it's too thick, add additional orange juice one teaspoon at a time to thin it.