Preheat oven to 450℉. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a food processor, pulse together flour, sugar, baking powder, 1 teaspoon cardamom, and salt 3 or 4 times to combine.
Sprinkle butter pieces and orange zest on top and pulse 10-12 times until mixture looks like coarse meal.
In a large bowl, combine flour mixture and cranberries. Stir in cream until a dough begins to form.
Place dough on a floured cutting board and shape into a 9 inch round disk. Cut into 8 wedges.
Place wedges on prepared baking sheet and bake until lightly brown, about 12-15 minutes. Remove from oven and let cool for 10 minutes.
In a small bowl combine powdered sugar and ¼ teaspoon cardamom. Thin with a tablespoon or more of fresh orange juice to create a glaze. Drizzle over the scones and serve.
Notes
For a lower fat version, I replace the heavy cream with ½ cup yogurt and ½ cup milk and increase the butter to 6 tablespoons.