Preheat your oven to 350º F (175º C) and position the rack in the middle.

Whisk together the gluten-free flour blend, cane sugar, baking powder, and salt in a large bowl.

Cut cold, unsalted butter into the dry mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the large eggs, milk or non-dairy milk, orange zest, and vanilla extract.

Pour the wet ingredients into the dry mix and gently fold until a dough forms. Fold in fresh cranberries.

On a parchment-lined baking sheet, shape the dough into a circle, about 1.5 inches thick.

Score the dough into 8 wedges with a sharp knife.

Bake in the preheated oven for 25 to 30 minutes, or until lightly golden and a toothpick comes out clean.

Cool on a wire rack, then prepare the icing by whisking together powdered sugar and orange juice.

Drizzle the orange icing over cooled scones.