Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a large mixing bowl stir together sifted flour, baking powder, baking soda, and orange zest, sugar, and salt.

Add butter scattering cubes over dry ingredients.

Mix with pulses until you end up with a coarse mixture with pea-sized lumps. Butter will still be visible.

Add buttermilk, and orange juice and mix a few times.

Add eggs one at a time and mix until dough starts to come together.

Add cranberries and mix a few more times until blended throughout dough.

Dust your countertop with a generous amount of flour and dump dough into a pile.

Using your hands as little as possible, fold and pat the dough into a rectangle about 18" long and 5" wide and 11/2" thick.

Cut dough into 12 triangles and transfer to baking sheet.

Brush tops with melted butter and sprinkle with Turbino sugar.

Bake for 28-35 minutes or until tops are lightly browned.

Remove from oven and pan and set on rack to cool, about 15 minutes.

In a small bowl combine confectioners sugar and orange juice. Stir until smooth. Add a bit more juice to thin.

Drizzle Icing back and forth over scones.