Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
Slice ¾ cup (75 grams) of the cranberries in half. Reserve the other ¼ cup (25 grams) of cranberries for the cranberry glaze.
In a large bowl, mix together the flour, sugar, and baking powder.
Add the butter to the bowl. Use a pastry blender or fork to cut the cold butter into the flour until the mixture is coarse and crumbly.
Make a well in the middle of the flour mixture.
Add the cream, orange zest, vanilla, and the ¾ cup of halved cranberries to the flour mixture.
Mix everything gently and quickly with a fork, then switch to mixing with your hands until the dough just comes together.
Sprinkle a work surface lightly with flour. Using your fingertips, pat the scone dough into an 8-inch (20-cm) round disc.
Cut the dough into eight wedges and gently transfer them to the parchment lined sheet.
Brush the top of each scone with a bit of the 1 tablespoon of cream.
Once you’ve brushed the top of each scone, use any leftover cream to brush the sides.
Place the scones in the preheated oven and bake for 16 to 18 minutes, or until lightly golden.
Cool the scones on the baking sheet set on a wire rack for 15 minutes, then transfer the scones to the rack itself to cool completely. Finish with cranberry glaze once cool.
Make The Cranberry Glaze
Combine the reserved ¼ cup (25 grams) of fresh cranberries and 1 tablespoon of milk in a blender.
Pure the cranberries as smooth as you can, then press them through a small strainer, reserving the pink milk.
Add the pink milk to the powdered sugar, ½ teaspoon at a time, stirring between each addition, until the icing reaches a consistency you like.
Drizzle the cranberry glaze over the cooled scones.