Whisk the flour, sugar, baking powder, baking soda, salt and orange zest together.

Cut the butter into the flour with a pastry blender until mixture looks like coarse crumbs.

Gently fold in the cranberries.

Whisk vanilla, orange juice and milk together and then stir into the flour mixture. Add a bit at a time and stir well. Do not overmix.

Knead lightly with your hands to get the dough to hold together. It will be shaggy.

Pat the dough into a 7" circle. Cut the circle in half and then divide each half into 4 segments.

Line a baking sheet with parchment. Position the scones on the baking sheet leaving 1" in between each piece. Place the sheet in the freezer for 30 minutes.

Preheat oven to 400 degrees while scones are chilling. Bake 15-20 minutes until tops are golden brown and centers no longer look dough-y.

Transfer to a wire rack to cool.

Notes: 1. If making ahead seal raw scones in an airtight container after you have cut them into 8 pieces. Do not let them touch. You will need to be able to transfer the frozen scones to a baking sheet 2" apart. Add 2 minutes to the baking time if baking from frozen. 2. You can refrigerate scone dough overnight in the fridge and bake the following day.

Mix confectioner's sugar and orange juice and whisk until smooth. Drizzle over scones when they are cool.