Preheat oven to 425°F. Line large baking sheet with parchment paper.

In a large bowl, whisk together dry ingredients: all purpose flour, granulated sugar, baking powder, baking soda, salt and orange zest.

With clean hands, or using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

Add buttermilk and stir with a fork until a soft dough forms.

Fold in the cranberries. Lightly flour your hands and press dough into a ball.

Sprinkle work surface with a little all purpose flour and knead dough 6 to 8 times.

Pat dough into a ten inch circle and cut into wedges using a pastry cutter, sharp knife or a pizza cutter.

Separate wedges and place on prepared baking sheet. Brush with lightly beaten egg.

Bake in 425°F for 13 to 16 minutes. Move to wire cooling rack and cool for a few minutes before glazing.

For glaze: In a small bowl, combine powdered sugar, orange juice and 2 teaspoons of orange zest. Adjust consistency with more powdered sugar or orange juice as needed. Drizzle glaze on top of each scone.