Preheat the oven to 400 degrees. Place the fresh cranberries on a non-stick baking sheet and roast until the berries “burst” (see picture). As soon as they’re done, remove and cool.
While the cranberries roast, whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl.
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in small crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.
Drizzle over the flour mixture, then add the cranberries and chocolate.
Gently mix the ingredients together with a wooden spoon until everything appears moistened. Once combined, pour onto the counter, and with floured hands, gently work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
Press into an 8-inch disc and. with a sharp knife or dough cutter, cut the scones into eight wedges. Place into the refrigerator for at least 15 minutes until chilled and firm.
Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet and bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool a little
To make the glaze: Whisk the confectioners’ sugar and orange juice together until no lumps remain. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones and enjoy right away.
Save leftovers in the refrigerator for up to 5 days in a sealed container.