• Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, 2 tbsp granulated sugar and orange zest.
• With a cheese grater, grate your cold butter and mix into dry ingredients with your hands or mixing spoon until well incorporated throughout, reaching somewhat of a mealy texture. Add the 1½ cups of fresh cranberries, mix until combined throughout.
• In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. You want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel it's too dry.
• Spread into a circle onto a lined baking sheet and cut into serving sizes, the same way you would a pizza. I cut into 8 slices.
• Bake at 350℉ for 22-27 minutes or until lightly golden on edges and the middle is set, not jiggly.

For the Orange Glaze:

• In a small bowl, combine ⅔ cup of powdered sugar with 1 tbsp orange juice. Whisk until smooth. Top scones with glaze once out of oven and have cooled for at least 5 minutes. Enjoy!