Line a large baking sheet with parchment paper; set aside.
In large mixing bowl, combine 2 cups of flour, baking powder, sugar, and salt. Mix in butter with fork until butter is in tiny pieces.
In another bowl, whisk together the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest.
Fold the wet ingredients into the dry ingredients just until combined. Add in the cranberries and stir until just mixed.
Sprinkle flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-20 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until smooth.
Drizzle the orange glaze on top of each scone and serve.