Preheat the oven to 425°F (220°C). In the bowl of a food processor, combine the flour, 3 tablespoons of granulated sugar, baking powder, and salt. Pulse six times, one second each, until combined.

Distribute the cold butter pieces over the flour mixture. Cover and pulse 12 times, one second each, until the mixture resembles coarse crumbs.

Transfer the mixture to a large mixing bowl. Stir in the orange zest, vanilla extract, and 1 cup of heavy cream. Fold gently with a spatula until just combined.

Turn the dough onto a lightly floured surface. Knead six times, adding flour only if needed to prevent sticking. Roll into a 12-inch square, fold into thirds to form a 4-inch square, and transfer to a floured plate. Freeze for 5 minutes.

Return the dough to the floured surface and roll again into a 12-inch square. Sprinkle the cranberries evenly over the dough, pressing lightly to adhere. Roll tightly into a log, seam side down, and flatten into a 12x4-inch rectangle.

Slice the rectangle into four smaller rectangles, then cut each diagonally to form triangles. Place onto a parchment-lined baking sheet.

Brush the tops with 2 tablespoons of heavy cream and sprinkle with the remaining 1 tablespoon of sugar. Bake for 18–25 minutes, or until golden brown. Cool on a wire rack.

Whisk together the orange juice and confectioners’ sugar until smooth. Drizzle over the cooled scones before serving.