Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold cubed vegan butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

Stir in the dried cranberries and orange zest.

In a separate bowl, whisk together the vegan cream, fresh orange juice, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should be slightly crumbly.

Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.

Shape the dough into a circle, about 1 inch (2.5 cm) thick. Use a sharp knife to cut the circle into 8 equal wedges.

Place the scones onto the prepared baking sheet, leaving a little space between each.

Bake in the preheated oven for about 12-15 minutes or until the edges are golden brown.

While the scones are baking, prepare the glaze by whisking together the powdered sugar, fresh orange juice, and orange zest until smooth.

Once the scones are done, remove them from the oven and let them cool on a wire rack for a few minutes.

Drizzle the glaze over the warm scones.

Allow the glaze to set for a few minutes before serving. Enjoy your delicious Vegan Orange Cranberry cream Scones!