In the bowl of a stand mixer with the paddle attachment, combine dry ingredients.

Add butter to the flour mixture.

Mix until the butter is pea sized crumbles and resembles coarse crumbs.

Add wet ingredients, cream, egg and vanilla and mix until a soft dough forms.

Fold in cranberries.

Place dough onto a lightly floured surface and shape it into a flat, uniform circle with your hands.

Cut into six separate wedges and place them on a parchment paper lined baking sheet.

Brush the top of each with milk and sprinkle with white sugar.

Bake at 350 for 22-25 minutes or until the edges of each scone are golden brown.

In a small bowl combine powdered sugar, milk and orange extract.

Drizzle the icing mixture over top of the scones.