Preheat oven to 400 degrees F.
Mix together dry ingredients in a large bowl; flour, baking powder, salt, sugar, and orange zest. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream, orange extract, and vanilla extract.
Fold everything together just to incorporate as much of the flour as possible; do not overwork. Fold the cranberries (make sure to drain off any extra liquid from the cranberries) and chopped white chocolate into the dough.
Dump the dough out of the bowl onto a floured surface. Knead the dough lightly until it comes together and there are no more streaks of flour in the dough.
Pat the dough out into a 16 in. x 9 in. rectangle. Using a bench cutter, make cuts along the longer side at every 2 inches, and along the shorter side at every 3 inches. You will end up with around 42 small scones if cut this way. If you want larger scones, cut along the longer side every 4 inches and the the shorter side every 3 inches. For either size, then cut each resulting rectangle along the diagonal to make triangles.
Use the bench cutter to transfer each scone to cookie sheets lined with parchment paper. Brush the top of each scone with heavy cream and bake the scones one sheet at a time on the center rack of the oven for 12 - 15 minutes (15-20 minutes if making the larger scones), until golden brown.
Let scones cool on a wire rack before drizzling glaze over them.
To make the icing, mix together 3/4 cup powdered sugar, 3 tsp of heavy cream, and orange extract. Add 1 tsp of water at a time and mix until the icing is your desired consistency.
Serving Size 1