Preheat oven to 400.

Add the gluten free flour, sugar, baking powder, and orange zest together in a bowl and mix.

Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and combine using 2 forks or a pastry cutter. You can also use your fingers. It should be crumbly and the butter should be pea-sized.

Add the almond milk and lemon juice to a separate bowl and whisk. This is your "buttermilk". Add one of the eggs and the vanilla and continue to whisk until smooth.

Add the wet ingredients to the butter/flour mixture and add the cranberries. Mix until just combined - do not overmix!

Transfer the mixture to a lightly floured countertop or cutting board. Add a little gluten free flour to your hands so it doesn’t stick, then work the dough into a ball. If it's too dry, add 1 tbsp almond milk at a time until desired consistency is reached. Press it down into an 8-inch disc shape. Refrigerating the dough prior to baking isn't necessary, but you can place it in the fridge wrapped in plastic wrap to chill overnight, if preferred. When ready to bake, cut into 8 triangle wedges.

Place the scones 2 inches apart on a large baking sheet lined with parchment paper. Use a fork to beat the remaining egg, then brush some of the egg wash over each scone. Sprinkle each one with some of the granulated sugar.

Bake for 20-24 minutes or until the edges look crispy and the top is golden brown. Remove from the oven and let them cool for 30 minutes.

Whisk the powdered sugar and orange juice together to create the glaze. Drizzle it over the tops of the scones. It will harden as it sits. Enjoy!