Preheat the oven to 425 degrees.
Sift together the flour, baking powder, baking soda, salt and sugar in a medium sized mixing bowl.
Using a pastry cutter or forks, but the cold butter into the dry ingredients until it resembles course crumbs.
Add the cream, zest, orange juice, beaten egg, vanilla, and berries and stir just until combined. The batter will be lumpy and you will see small pieces of butter.
Turn batter onto a lightly floured surface.
Kneed 2 or 3 times and divide batter into two balls.
Roll out each ball until it is 3/4" thick. Use a pizza cutter or knife to cut each half of the batter into 8 or 10 wedges.
Place on an ungreased cookie sheet and bake for 13-16 minutes just until lightly golden.
For Orange Glaze Icing, whisk powdered sugar, orange zest, and orange juice in a small bowl. Drizzle spoon fulls over scones as desired.
While fresh is best, frozen cranberries may be substituted. Mix the cranberries in the batter while they are frozen or the scones may be pink tinted from the cranberry juice.
If fresh or frozen is not available, dried cranberries can be substituted if you hydrate them first. Place them in a microwave safe bowl and put enough water on the cranberries just to cover them and microwave until boiling, about 2 minutes. Drain the excess water and use like fresh berries.