Preheat oven to 425 degrees
Using the paddle attachment of a stand mixer, mix first 5 ingredients. Then add egg, cream, orange zest and almond extract and mix on low.
Fold in dried cranberries.
Knead dough on floured surface and form into a circle about 1/2 inch thick.
Cut into 8 equal pieces and transfer to a parchment lined baking sheet still keeping in a circle formation leave room between the scones.
Bake for 10-12 minutes until a light golden brown.
Mix the powdered sugar and orange juice in a small bowl until sugar is dissolved.
Drizzle glaze on scones when cool.