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

In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and flavor.

Using a box grater, grate the frozen butter directly into the dry ingredients. This step helps create flaky layers in the scones. Toss the grated butter into the flour mixture, then use your fingers to gently rub the butter into the flour until the mixture resembles coarse sand. Be careful not to overwork it. You could use a pantry cutter, but I prefer my fingers.

Sprinkle the orange zest over the mixture, and use your fingers to massage it in, releasing its oils for maximum flavor.

Gently fold in the halved cranberries, ensuring they are evenly distributed throughout the mixture. If using frozen cranberries, keep them frozen until mixing to prevent bleeding.

In a small bowl, whisk together the yogurt, egg, and vanilla extract until smooth.

Pour the yogurt mixture into the flour mixture. Using a fork, gently mix until the dough just comes together. Be cautious not to overmix, as this can lead to dense scones.

Turn the dough out onto a piece of parchment paper. With your hands, gently shape it into a 6-inch round, about 1 inch thick. Cover loosely with plastic wrap and refrigerate for 20 minutes to firm up the butter.

Transfer the dough to the freezer for 20 minutes to further chill. After freezing, let the dough rest at room temperature for 30 minutes—this step is crucial for ensuring tender scones.

Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper.

Using a sharp knife or bench scraper, cut the chilled dough into 6 equal wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart. Reduce the oven temperature to 425°F (220°C) and bake for 15 minutes, or until the scones are golden brown and cooked through.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, freshly squeezed orange juice, and vanilla extract. Adjust the consistency with more juice or sugar as needed.

Allow the scones to cool on the baking sheet for at least 30 minutes. Then move to a cooling rack and drizzle the glaze generously over top of the scones, letting it set before serving.