Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
Make your buttermilk in a liquid measuring cup first if you don’t have store-bought buttermilk. To the butter milk add 1/4 cup juice from an orange, and the vanilla, and stir to combine. Set this aside for later.
In a large mixing bowl, whisk the flour, cane sugar, baking powder, sea salt, and orange zest
Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference.
Stir the dried cranberries into the flour/butter mixture, and then pour the buttermilk/orange/vanilla mixture into the flour/butter/cranberry mixture. Use a rubber scraper to mix. I use the rubber scraper to start, and finish with my hands gently.
Flour your counter, turn the dough out onto the floured surface, and gently make a disk with your hands. You can use a rolling pin to gently roll the dough to about 1-2 inches thick, and then use your hands again to shape the disk into a perfect circle.
Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
To make the icing, whisk the powdered sugar and orange juice in a small dish and drizzle over the tops of the cooled scones. The icing will dry and harden within about 20 minutes.