Preheat oven to 375 degrees. Prepare your sheet pan by lining it with parchment paper, then set it aside.

Add dry ingredients (flour, baking powder, brown sugar, ground cinnamon, and salt) to a food processor and blend well.

Cut cold, unsalted butter into cubes and add to the food processor. Pulse until the mixture resembles a course meal. (You can use a pastry blender for this step if you prefer).

In a small bowl, whisk together the heavy cream and egg. Add the resulting smooth mixture into the food processor and pulse until the dough comes together.

In a large mixing bowl, mix the chopped cranberries and sugar. Add the orange zest and chopped nuts, then toss well to give the ingredients a good mix.

Carefully add the dough and press the nuts, zest, and cranberries into it.

Place the dough on a floured surface and divide it into two equal portions. Pat the dough or use a rolling pin to roll each section into a 6-inch circle.

Using a pastry cutter or sharp knife, cut each circle into six wedges, for a total of 12. Place wedges onto the parchment-lined baking tray.

Place the baking tray into the preheated oven and bake for about 20-22 minutes or until the scones are golden brown. Remove the scones from the oven and allow them to cool slightly.

To make the glaze, mix the fresh orange juice and powdered sugar and stir until smooth. You can add more juice or powdered sugar to achieve your desired glaze thickness. Pour into an icing bag or a plastic storage bag and cut off the tip.

Drizzle the sweet orange glaze over the scones and serve warm or at room temperature. Enjoy!