Line a sheet tray with parchment paper and set it aside. In a small bowl, sift or whisk together the gluten-free all-purpose flour, baking powder, and kosher salt to combine. Set this dry mixture aside for use in later steps.

Rinse the fresh cranberries and pat them dry using paper towels or a clean kitchen towel, discarding any that are overripe. Chop the cranberries roughly, especially if they are large. In a large bowl, combine the white sugar and orange zest, then use your fingers or the back of a spoon to rub the zest into the sugar until fragrant.

Add the dry ingredients from Step 1 to the orange zest sugar mixture from Step 2 and stir to combine. Cut the cold butter into smaller pieces and add it to the bowl. Using a fork or clean hands, work the butter into the dry mixture until it becomes crumbly—alternatively, grate the butter using a box grater. In a separate bowl, whisk together the chilled buttermilk, egg, vanilla extract, and freshly squeezed orange juice until frothy. Pour this wet mixture into the flour-butter mixture. Add the chopped cranberries and stir everything together with a spatula until you have a shaggy dough. Don't worry if it looks a little dry—the dough will come together.

Transfer the scone dough to the parchment-lined sheet tray and gently knead just until it comes together, about 30 seconds. Shape the dough into a 7-inch circle, ¾ to 1 inch thick. If the dough is sticky, sprinkle over an extra 10-15 grams of gluten-free flour. Place the uncut dough in the refrigerator for at least 10 minutes to set up (you can refrigerate it for up to 48 hours). Meanwhile, preheat your oven to 400°F.

Once the oven reaches 400°F, remove the dough from the fridge. Use a sharp knife to cut the dough circle into eight equal wedges—quarter the circle first, then halve each quarter. Arrange the scones on the prepared tray, lightly brush the tops with extra buttermilk, and sprinkle with raw sugar. Bake for 22 to 26 minutes, until golden brown. Remove from the oven and allow to cool on the tray for 10 minutes, then transfer to a rack to cool completely before glazing. I like to let the scones cool completely before glazing to ensure the glaze sets beautifully.

While the scones are cooling, prepare the orange glaze by mixing the powdered sugar and orange juice in a small bowl until smooth. If the glaze is too thick, add more orange juice a little at a time—a little goes a long way to adjust the consistency. For a brighter citrus flavor, sometimes I like to add a bit more orange zest or a hint of lemon juice.

When the scones are completely cool, drizzle them generously with the orange glaze prepared in Step 6. Garnish with a little extra orange zest if you like, then serve and enjoy!