Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, kosher salt, and orange zest. Toss in the cranberries and stir for a minute to coat them with the flour.

Cut the butter into the flour mixture until coarse crumbles form (My favorite method is to grate in the butter with a cheese grater and then incorporate into the flour with my fingers).

Pour in the buttermilk and incorporate it gently using a sturdy rubber spatula or wooden spoon. You want to JUST combine the ingredients. Do not overmix.

Turn the mixture out onto a lightly floured surface and pat it out to about 3/4 “ thickness. If you are making large scones make a circle with the dough and then slice it like a pie. For mini scones (pictured) make a rectangle, cut it into strips, and then cut each strip into triangles.

Lightly beat together the egg and water and then brush the tops of the scones.

Place the scones on the prepared baking sheet about an inch apart. Bake for 12-14 minutes.

To make the glaze, mix together the powdered sugar, milk, and orange juice until smooth.

Drizzle the glaze over each scone (it takes a few minutes to set up so it’s not sticky).