Preheat oven to 425 degrees Fahrenheit.

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder.

Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter.

Pulse the cranberries in a blender until they are roughly chopped. Add the cranberries to the flour mixture and whisk together with a fork.

To a separate bowl whisk together the sourdough discard, eggs, heavy cream, milk, vanilla and orange zest until smooth and incorporated. Add a small squeeze of fresh orange juice if desired.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not overmix it.

Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a circular shape, about 1 inch thick.

Using a sharp knife or a bench knife, cut the scones into eight triangular slices.

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching and bake the scones for 12-15 minutes (depending on how crispy you want the edges).

While the scones are baking, whip up the simple glaze. Whisk together the powdered sugar, heavy cream, orange juice and orange zest. Add a little more cream if you want a thinner consistency.

Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before pouring on the glaze. Enjoy!