• Preheat oven to 400° and prepare a baking sheet with parchment paper or silicone baking mats.
• In a large bowl, combine flour, baking powder, salt, and sugar. Add cranberries and orange zest, stirring gently to coat.
• Create a well in the middle of the dry ingredients and pour in the heavy cream and orange juice. Gently fold the dough over itself several times until all ingredients are gently incorporated. Be gentle - you want the dough to be wet and sticky all the way through, but not mashed together.
• On a floured surface, gently shape the dough into a 6" disk. (Alternatively, if you'd prefer mini scones, make 2 slightly smaller disks.)
• As if cutting a pizza or pie, cut the dough into 8 equal triangles. Pull the triangles apart so there is about 1" between each piece, keeping them in the shape of a circle still.
• Lightly brush the top of the scones with extra heavy cream and sprinkle with additional sugar, if desired.
• Bake scones for 15-18 minutes or until lightly browned. (If you're making mini scones, the cooking time will be closer to 12-15 mins.) Allow to cool slightly before topping with drizzle.

Orange Drizzle Topping (optional)

• Whisk together powdered sugar and orange juice until a thick icing forms. You may need to add more/less juice to reach the correct consistency. Pour icing into a pastry bag (or ziplock baggie), snip the tip, and drizzle on top of cooled scones. Try not to eat them all in one sitting. 😉