Preheat oven & prep pan: Preheat oven to 400°F (200°C) with a rack in the center. Line a large heavy-gauge baking sheet with parchment paper.

Release orange oils: In a large mixing bowl, combine granulated sugar and fresh orange zest. Rub together with your fingertips for 1 full minute until fragrant and moist like wet sand to release aromatic citrus oils.

Whisk dry ingredients: Add all-purpose flour, baking powder, and fine sea salt to the fragrant orange sugar. Whisk thoroughly until evenly combined.

Cut in cold butter: Add the cold cubed or grated butter. Using a pastry cutter or clean fingertips, work the butter into the flour until coarse crumbs form with pea-sized butter pockets throughout.

Fold in cranberries: Gently toss in the coarsely chopped fresh cranberries until lightly coated in the flour mixture.

Whisk wet ingredients & combine: In a measuring cup, whisk cold heavy cream, cold egg, and vanilla bean paste. Pour into the flour-butter mixture. Gently stir with a fork or spatula just until dough clumps together (do not overwork!).

Shape & cut: Turn dough onto a lightly floured surface or parchment sheet. Gently press and fold dough 2-3 times to create flaky layers. Pat into an 8-inch round disc about 1 inch thick. Slice into 8 even wedges using a floured bench scraper or sharp knife.

Chill for flakiness: Place wedges on the prepared baking sheet spaced 2 inches apart. Chill in freezer for 10 minutes (or fridge for 20 minutes) to re-solidify the butter.

Brush & bake: Brush tops lightly with 2 tablespoons heavy cream and sprinkle with coarse turbinado sugar. Bake at 400°F for 18 to 22 minutes until puffed, tall, and beautifully golden brown around the edges. Cool on wire rack for 10 minutes.

Whisk glaze & drizzle: In a small bowl, whisk sifted powdered sugar, fresh orange juice, orange zest, and vanilla until smooth and glossy. Drizzle generously over warm scones. Let set 5 minutes before serving.