Preparation

Preheat oven to 400ºF.

Sift together flour, baking powder, salt and sugar. Coat the pieces of butter with flour mixture until crumbly, like coarse cornmeal, then add the candied orange peel and dried cranberries. Next, make a well in the middle and add the cream.

Fold everything together, just to incorporate – do not overwork the dough!
Add a little extra cream (by the spoonful) if too dry.

Put dough on a lightly floured surface; roll only a couple of times to make a ball. Cut in half and form into a log shape. Cut on the diagonal in a zig-zag form. Place the scones on an ungreased sheet pan or parchment-lined pan.
Brush scones with eggwash and sprinkle with raw sugar crystals; press lightly.

Bake in oven until brown, approximately 15-20 minutes for large scones or 10-12 minutes for minis. Let scones cool before applying glaze.

Lemon or Orange Glaze:

Combine butter, powdered sugar, juice and zest over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and whisk vigorously until smooth and slightly cool. Drizzle top of scones; let the glaze set. As it does, it will get hazy and harden.