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Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
Add cranberries and orange zest and stir to combine, just until cranberries are coated with flour mixture.
In a separate bowl, whisk together the cream, egg, and vanilla extract.
Pour cream mixture into flour mixture and stir with a fork until just combined.
Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
Whisk powdered sugar, orange juice and orange zest together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it's too thick, add additional orange juice one teaspoon at a time to thin it.