• Whisk together the flour, baking powder and salt.
• Using a box grater, grate the cold butter into the flour mixture and toss to evenly distribute. Place it in the freezer for about 10 minutes.
• Grate the orange zest and rub it into the sugar to infuse its oils between your fingers.
• Remove the flour mixture from freezer and gently toss in the orange sugar to evenly distribute.
• Add the chopped pecans and cranberries in flour mixture. Toss to coat them with flour. DO NOT SKIP THAT STEP!
• Whisk together the heavy cream, eggs and vanilla. Make a well in the center of the flour/sugar mixture and pour in the wet mixture. Mix slowly at least 15 times to moisten dough; it will be crumbly.

Scone 1: Wedge Version:

• Empty it out onto a lightly floured surface and gently press dough into a mound. Divide it into 2 sections. Form them into 6 inch diameter rounds. Slice each into 6 equal sections.

Scone 2: Roll and Cut Version:

• Once the mound is formed on the rolling mat, sprinkle it and the rolling pin with flour. Roll to about 3/4" thickness. Cut straight down with a floured biscuit cutter. DO NOT TWIST! Reroll scraps to form more. I was able to cut 16 with a 2-1/2" cutter. Directions remain the same from this point on.

Baking:

• Place the individual wedges or cut scones onto a large parchment paper-lined baking sheet. Brush each with more heavy cream and sprinkle with some turbinado or sparkling sugar.
• Bake at 400°F for 20 minutes. If you want the tops a little more golden, use your ovens convection setting at 350°F for 2-3 minutes. Watch carefully as ovens do differ.
• Cool briefly on pan, about 2 minutes, then remove them to cooing rack so bottoms are exposed. This prevents to bottoms from becoming soggy with moisture from the heat.

Icing

• Combine the icing ingredients until smooth with no lumps.
• Once the scones have cooled off and barely warm, it's time to ice them. Place icing in a small Ziploc bag. Cut off a small tip from the corner and drizzle over the tops.
• Enjoy!