Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

Add the zest of the orange to a large bowl along with the sugar. Set the zested orange aside because you’ll use the juice for the glaze. Rub the orange zest into the sugar until highly fragrant, about 30-60 seconds. Add the flour, salt, cardamom, cinnamon, and baking powder. Whisk to combine.

Dice the cold butter and add it to the bowl. Cut it into the flour mixture with a pastry blender, your fingers, or a fork until the mixture is crumbly. The pieces of butter should be no larger than the size of a pea. 

Whisk together the vanilla, egg, and milk in a separate smaller bowl or measuring cup. Drizzle over the dry ingredients then add the cranberries. Mix until the dough begins to come together, then dump the dough out onto a lightly floured surface or piece of parchment paper. Lightly flour your hands then form the dough into a disc that is about 7-inches wide and 1 inch thick. Wrap the disc in parchment or plastic wrap and set it in the freezer until firm, about 15 minutes. 

Remove the dough from the freezer and set it on your parchment-lined baking sheet. Brush the top of the dough with a bit of milk, then sprinkle with the turbinado sugar. Cut the round into 8 equal wedges. Separate the wedges out onto the sheet, making sure to leave at least an inch between each scone.

Bake the scones at 425 degrees for 18-20 min or until they have puffed and golden on top. Cool the scones completely on a cooling rack before glazing.

Add the sifted powdered sugar to a bowl. Juice the orange you zested then measure out and add 2 tablespoons to the powdered sugar along with the vanilla bean paste. Whisk vigorously until smooth. You want a thick but pourable consistency. If it seems a bit too thick, add more orange juice 1 teaspoon at a time until you reach the right consistency. Drizzle over the cooled scones.