Preheat oven to 400°F. 

Line a baking sheet with parchment paper and set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. 

Grate the frozen butter into a bowl and mix with the flour and butter using a pastry cutter or your hands. Mix until the dough forms pea sized pieces. Refrigerate until needed.

In a small bowl, combine the sour cream, heavy cream, egg, vanilla extract, and orange zest. 

Pour the wet mixture over the flour mixture and stir to combine until everything is moistened. 

Fold the cranberries into the dough.

Flour your hands and workspace, the place the dough on top. Work the dough together into a ball and press (or roll) it into a circle about 1" thick. 

Cut the dough into 8 wedges like a pizza. 

Place the wedges onto your prepared baking sheet and brush the top with a bit of heavy cream. 

Bake for 15-18 minutes or until the scones are golden.

Remove scones and place on a cooling rack, allowing them to cool for at least 10 minutes before glazing. 

In a small bowl, combine the orange juice and the powdered sugar, stirring until smooth. 

Drizzle glaze over the top of the scones.