Pre-heat oven to 400º F.
Line a rimmed baking sheet pan with parchment paper or a non-stick baking sheet.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal.
Stir in cranberries, ¾ cup of heavy cream, orange juice, and orange zest.
Press dough together between the palms of your hands; if it doesn’t just hold together, add more heavy cream until is just holds together.
Pour dough onto a lightly floured countertop or a pastry board.
Pat dough into a large round disc, about an inch thick.
Cut dough into equal sized wedges and place onto prepared baking sheet pan.
Melt about 2 tablespoons butter and brush on top of dough.
Bake scones for 20 – 25 minutes or until they are just beginning to turn lightly brown.
Remove from the oven; allow to cool for about 5 minutes before covering with glaze.
