Preheat oven to 375°F and line a baking sheet with parchment paper, set aside.
Cube 7 Tbsp of butter and place into the freezer until needed, reserving 1 Tbsp.
Combine the flour with the baking powder. Add in the frozen butter and with a pastry cutter mix until crumbly.
Whisk together the sugar and eggs. Add in orange juice and zest, heavy whipping cream, and whisk. Add in the cranberries and stir.
Create a well in the center of the flour mixture and pour in the wet mixture. Mix until the mixture begins to crumble.
Sprinkle the workspace with flour add the scone batter mixture onto the workspace and shape an 8-inch disk. The mixture should be crumbly, don't overmix.
Using a pastry scraper, divide the batter into eight even-sized scones.
Transfer the scones onto a baking sheet.
Melt reserved 1 Tbsp of butter and brush the top of the scones, then top with coarse sugar.
Bake scones for 16-18 minutes, until tops are golden.
Meanwhile, whisk the powdered sugar and orange juice for the glaze.
Allow the scones to cool before drizzling with the glaze.