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Adjust the oven rack to the middle position and heat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or use a silicon baking mat.
Whisk together flour, baking powder, and salt in a medium bowl.
Combine cream, honey, and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream.
Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor).
Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms.
Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
Place the scones on the baking sheet, brush with extra cream, and lightly sprinkle the tops with coarse sugar.
Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.
For the optional glaze, whisk the powdered sugar and 2 tablespoons of the orange juice until smooth. If it’s too thick, add a bit more orange juice. Drizzle over the cooled scones.