Line a baking sheet with parchment paper.

In a small bowl, use a fork to mix together the cream, egg yolk, and vanilla. Pop in the fridge to keep cold until ready to use.

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

To the dry flour mixture, add the cold and cubed butter and cut in using a pastry blender (or a fork) so pea-sized crumbs form.

Drizzle the cold cream mixture over the flour and butter and add the frozen cranberries (straight from the freezer). Stir everything together with a rubber spatula until all of the dry ingredients are moistened (it will be crumbly at this stage).

Pour the mixture onto a clean counter and use floured hands to press the scone dough together. Lightly flour the counter and press the dough into a rectangle (about 3 inches x 4 inches). Use a bench scraper or knife to cut along the diagonal, forming two triangles.

Place the two scones on the lined baking sheet. If using, brush the tops with heavy cream and give a generous sprinkle of the Turbinado sugar. Chill in the fridge for at least 20 minutes while the oven preheats.

Preheat oven to 400 degrees F.

Bake the chilled scones in the preheated oven for 17-19 minutes (bake time will vary based on scone size) until the scones are golden brown on top, light golden on top, and feel just set.

While the scones cool, mix up the orange icing by using a fork to mix the powdered sugar and orange juice together. Add a little bit of the orange juice at a time until a drizzle-able consistency is reach.

Drizzle the orange icing over the scones and enjoy!