In a large mixing bowl, whisk together the flour, baking powder and sugar.
Add cold butter pieces and use a pastry cutter (or a fork) to mix the butter roughly into the flour mixture until it becomes crumbly.
Stir in the cranberries. Keep aside.
In another mixing bowl, whisk together the egg, half and half, orange zest.
Pour this egg mixture into the crumbled mixture and mix it together until roughly combined.
Turn this mixture onto a lightly floured surface.
Flour your hands and work the dough gently and bring everything together into a ball. Don't over-work the dough! If dough is too sticky, sprinkle some extra flour on top to prevent it from sticking to your hands and to the surface.
Divide the dough into 2 equal parts.
Roll out each portion into a flat circle (about 3/4 inch thick).
Cut each circle into 8 triangle slices.
Place them on a baking tray, lined with parchment paper.
Bake at 425 degrees F for about 10-12 minutes or until golden brown on top.
Allow the scones to cool down completely.
While the scones are baking and cooling, prepare the glaze by mixing together powdered sugar, orange juice and zest in a small mixing bowl until smooth.
Then, drizzle them with glaze and sprinkle chopped cranberries, if you like.
Let the glaze set and enjoy.