Preheat oven to 425 degrees, and prepare a baking sheet with a piece of parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Mix just until it forms a coarse meal.
Add the egg, cream, orange zest and almond extract. Mix on low until just combined. Fold in dried cranberries.
On a lightly floured surface, form dough into a circle about 1/2 inch thick.
Using a pizza cutter or knife, cut into 8 equal pieces. Transfer to a parchment lined baking sheet still keeping them in a circle formation and leaving a little space between the scones.
Bake for 10-12 minutes until a light golden brown.
Mix the powdered sugar, melted butter, and orange juice in a small bowl until sugar is slightly dissolved.
Drizzle glaze on scones when cool.