• Begin by preheating your oven to 425°F with an oven rack positioned in the center. Prepare a half sheet pan by lining it with parchment paper or a silicone mat.

For the Scones:

• In a large mixing bowl, combine both types of flour, sugar, baking powder, salt, cinnamon, and orange zest. Whisk these ingredients together until evenly blended.
• Use a coarse grater to shred the cold butter and mix it into the dry ingredients, ensuring all the butter is coated. For best results, place the mixture in the freezer for about 15 minutes to keep the butter firm, which contributes to the fluffiness of the scones.
• After chilling, add fresh cranberries to the mixture and stir them in. Make a well in the center of the mixture and pour in the heavy cream. Gently combine until the dough holds together but remains somewhat shaggy.
• Transfer the dough onto a lightly floured surface, folding and pressing gently for around 10 seconds. Form it into a round disc approximately 7 inches wide and 1½ inches thick. If the dough feels warm, wrap it in plastic wrap and refrigerate for 10-15 minutes to chill.
• Cut this disc into six equal triangles and arrange them on the prepared pan, ensuring space between each. Lightly brush the tops with extra cream and sprinkle them with coarse sugar for texture.
• Bake for about 18-22 minutes, or until the scones turn golden brown, and then let them cool completely on a rack before adding the glaze.

For the Glaze:

• To prepare the glaze, mix together the powdered sugar and orange juice in a small bowl. Adjust with more orange juice as necessary until reaching a drizzle-like consistency.
• Position the scones on a sheet of parchment paper and drizzle the glaze over each one. Optionally, garnish with freshly grated orange zest. These scones can be enjoyed warm or stored for the next day by covering them with a clean towel to maintain their crispness.