1. Preheat the oven to 400 F. Line a large half sheet baking pan with parchment paper or a silpat baking mat.
2. In a large mixing bowl, sift together flour, 4 tablespoons sugar, baking powder, salt, and cinnamon.
3. Add butter and using your hands or a pastry cutter, cut the butter into the flour until they are the size of peas, working quickly so the butter stays cold. Then, carefully fold in the cranberries. Set aside.
4. In a small mixing bowl, combine 1/2 cup heavy cream, egg, and vanilla extract.
5. Make a well in the center of the flour mixture, and pour the liquid mixture into the well. Use a spatula to carefully fold the ingredients until the liquid is just incorporated. 
6. Turn the dough out onto a lightly floured surface, and pat it into a small rectangle, measuring about 6-inches by 8-inches, and approximately 1-inch thick. (Add more flour to the surface as needed if the dough is too sticky).
7. Use a bench scraper or knife to cut the dough in half horizontally (1 cut) and into thirds vertically (2 cuts) to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones.
8. Carefully transfer the scones to the prepared baking sheet, placing them about 2 inches apart.
9. In a small mixing bowl, beat the remaining egg. Add 1 tablespoon heavy cream and whisk together. Brush the tops of the scones with the egg wash and sprinkle with remaining tablespoon of sugar.
10. Bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in the baking sheet, then transfer to a wire cooling rack to cool completely.
    

Make the orange glaze:

1. While the scones are cooling, combine confectioners’ sugar and half the orange juice in a small mixing bowl. Whisk until combined, adding more orange juice as needed to reach desired glaze consistency.
2. When the scones are completely cool, drizzle the orange glaze on top. Let set and serve.