Add flour, baking powder, and salt; whisk to combine. Use a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Add cranberries and stir until just combined.
Dump dough on a work surface and knead dough just until it comes together. Pat the dough into an 8-inch circle. Use a pizza cutter or sharp knife to cut dough into 8 wedges.
Place wedges on an ungreased or parchment lined baking sheet. Brush the top of the scones lightly with milk or cream.
Bake 10 to 12 minutes, until scones are firm to the touch and the tops are light brown.
Whisk together powdered sugar and orange juice to create a thin glaze. Drizzle icing over warm scones. Serve warm or at room temperature.