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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the plain flour, granulated sugar, and baking powder.
Grate the frozen butter into the flour mixture and mix until it resembles coarse crumbs.
Stir in the heavy cream, vanilla extract, and the halved cranberries until just combined.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Once baked, allow the scones to cool slightly before drizzling with powdered sugar mixed with a little water to create a glaze.