• Line a baking sheet with parchment paper.
  
• In in the bowl of food processor, pulse together the flour, sugar, baking powder, baking soda, and salt.
  
• Add the butter and pulse until the mixture resembles cornmeal and there aren't any large chunks of butter, about 10 1-second pulses. Transfer the flour mixture to a bowl and put it in the refrigerator.
  
• Add the cranberries to the now empty bowl of the food processor and pulse them until they are a mix of finely and coarsely chopped.
  
• Into the bowl with flour, add the chopped cranberries, orange zest, and buttermilk. Fold everything into the flour until you have a rather wet dough no dry flour. (You may need to use your hands to get everything mixed in.)
  
• Turn out the dough onto a well floured board. Pat into a rough circle about 3/4 inch thick.
  
• Grease and flour a 2 1/2 inch biscuit cutter. Using your biscuit cutter, punch out scones. Go straight down and don't twist the cutter. Reform the dough scraps and continue cutting. You will get 11-12 scones.
  
• Place the scones on the baking sheet and put it in the freezer for 30 minutes.
  
• Preheat the oven to 375F.
  
• Bake the scones for 14-16 minutes. Transfer to a cooling rack and cool to room temperature.
  

Glaze

• Add the cream to the top of a double boiler and bring to a simmer.
  
• Take the double boiler off the heat and add the white chocolate. (The top bowl of the boiler will still be over the hot water.) Wait 30 seconds and then begin whisking in the white chocolate until it is melted.
  
• Remove the bowl to the counter and whisk in the butter.
  
• Let the white chocolate glaze cool for about 15 minutes, or until it's about body temperature. Drizzle the glaze over the scones.