Preheat oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine granulated sugar and fresh orange zest. Rub together with your fingertips for 1 minute until fragrant and sugar turns pale orange.

Whisk in the flour, baking powder, and fine sea salt until evenly distributed.

Add the cold grated butter (or small cold cubes) to the dry mixture. Cut butter in with a pastry cutter or your fingertips until coarse, pea-sized crumbs form.

Stir in the chopped dried cranberries.

In a measuring cup, whisk together cold heavy cream, egg, and vanilla extract. Pour into the flour mixture and stir gently with a fork until dough just begins to clump together. Do not overwork.

Turn dough out onto a lightly floured surface. Gently pat into an 8-inch round disc about 1-inch thick.

Using a sharp bench scraper or chef knife, cut the disc into 8 equal triangle wedges. Transfer wedges to the prepared baking sheet, leaving 2 inches between each scone.

Brush tops lightly with 2 tablespoons heavy cream and sprinkle with coarse sparkling sugar if desired.

Bake for 16 to 18 minutes until puffed and golden brown along the edges. Cool on the sheet for 10 minutes, then transfer to a wire cooling rack.

In a medium bowl, whisk sifted powdered sugar with fresh orange juice and vanilla until a smooth, opaque ribbon forms.

Generously drizzle glaze over warm scones, allowing it to set for 5 minutes before serving.