Combine the flour, sugar, baking powder, baking soda, salt, and orange zest in a large mixing bowl. Add the butter and cut into the flour mixture with a pastry blender or a fork until the mixture resembles coarse meal. Gently mix in the cranberries.

Whisk together the buttermilk, egg yolk, and orange juice in a separate bowl. Add to the flour mixture, and stir until a dough forms.

Transfer the dough to a lightly floured work surface. Knead lightly for just a few turns until the dough comes together.

Gently pat the dough into a flat disk about 7 inches in diameter. Use a bench scraper or a sharp knife to cut into 6-8 wedges.

Transfer the wedges to the prepared pan. For soft, higher-rising scones, leave the wedges close together in a circle. For crisper scones, separate the wedges. Brush with egg white and sprinkle with sparkling sugar or sanding sugar, if using.

Bake 18-22 minutes, or until light golden brown.

Cool on the pan on a wire rack. If you baked the scones close together, you may need to use a thin knife or bench scraper to reapply the cuts.

Whisk together the confectioners' sugar, orange juice, and 1/2 tablespoon milk. Add more milk if necessary to make a thick, pourable glaze.

Drizzle the glaze over the cooled scones before serving.