Cranberry Orange Scones

Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
Grate the cold butter using the fine edge of a grater onto a sheet of parchment paper. Place the grated butter in the freezer while preparing the remaining ingredients.
In a large mixing bowl, whisk together the flour, granulated sugar, kosher salt, and baking powder.
Remove the grated butter from the freezer and use a fork to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
Add the roughly chopped cranberries to the dry mixture and stir to combine.
In a separate bowl, whisk together the eggs, orange zest, and heavy whipping cream.
Pour the wet ingredients into the dry mixture and gently mix until just combined. Avoid overmixing.
On the prepared baking sheet, shape the dough into a circle about ¾ inch thick. Dust your hands lightly with flour to prevent sticking.
Use a bench scraper or large knife to cut the dough into 6–8 wedges. Gently separate the wedges so there is about ½ inch of space between each.
Brush the tops and edges of the scones with the heavy whipping cream, ensuring they are fully coated.
Bake the scones for 18–23 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly.
In a small bowl, whisk together the confectioners’ sugar and orange juice until smooth. Add more orange juice, a little at a time, to achieve your desired consistency.
Drizzle the glaze over the warm scones and serve.