Preheat oven to 400 degrees.

Cut cranberries in half or quarters, depending on the size.

Zest juice the orange.

In a mixing bowl, whisk together flour, baking powder, sugar, salt and orange zest.

Remove butter from the refrigerator or freezer and grate it into the mixing bowl with the flour mixture.

Combine flour mixture and butter with a pastry blender, fork or hands. Place in the refrigerator for 10 minutes.

While you wait, cover a large baking sheet with parchment paper and whisk egg in a bowl.

Remove dough from the refrigerator and add cranberries, stir. Add the buttermilk and vanilla and mix until blended.

Place dough onto a floured surface and knead a little bit, with floured hands, to get the mixture all pressed together and smooth. Use more flour as needed on surface and hands.

Press dough into an 8 inch circle and cut into 8 triangles, using a sharp knife or a pizza cutter, dusted with flour.

Place scones onto the baking sheet, brush each scone-top and sides-with whisked egg and then, sprinkle with coarse sugar.

Bake in a 400° oven for 22 minutes or until lightly golden brown.

While the scones bake, make the glaze by mixing powdered sugar, milk and orange juice together until smooth.

Allow a little time to cool and drizzle glaze over the top. Serve and enjoy!