In a large bowl, whisk to combine flour, sugar, baking powder, cinnamon and salt.

Add grated butter and combine with a pastry cutter until the mixture forms small crumbs. Place bowl in the fridge.

In a separate large bowl, whisk to combine egg, ½ cup heavy cream, and vanilla.

Remove the bowl from the fridge, pour in the cream mixture, add both frozen and dried cranberries, and stir until everything is just combined.

Transfer the dough to a lightly floured surface and gently knead the dough into a ball - it will be sticky, but if you find it to be too sticky to work with, add a little more flour.

Form the dough into a 7-8" disc and then cut into 8 equal sized wedges. If you prefer smaller scones, form two 4-5" discs and cut each into 8 equal sized wedges.

Place scones on a baking sheet prepared with a nonstick silicon mat or parchment paper and place in the fridge or freezer for 15 minutes.

Preheat oven to 400°F and line a separate baking sheet with a nonstick silicon mat or parchment paper. Transfer chilled scones to this baking sheet, placing them 2" apart. Brush the remaining 1 tablespoon cream across the tops of each scone, and add a sprinkling of coarse sugar (if desired).

Bake for 20-25 minutes for large scones (15-20 for small scones) or until scones are golden brown around the edges.

Let cool on baking sheet for 5-10 minutes, or move to wire rack.

In a small bowl, combine all icing ingredients and whisk until completely combined and smooth. If the mixture is too thick to drizzle, add a little more milk or cream and whisk again to combine until you've reached desired consistency.

Use your whisk to drizzle icing on top of each scone and let it set. Serve and enjoy!