Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, combine gluten-free flour, baking powder, and kosher salt, whisking thoroughly.

Rinse and roughly chop fresh cranberries.

In a large mixing bowl, combine granulated sugar with zest from the oranges, rubbing zest into the sugar.

Add whisked dry ingredients to the sugar and zest mixture and stir gently until combined.

Cut cold butter into small pieces and work into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together buttermilk, cold egg, orange juice, and vanilla extract until frothy. Pour it into the dry mixture.

Fold in the chopped cranberries until just incorporated, being careful not to overwork the dough.

Turn the dough onto a lightly floured surface, knead a few times, and shape into a 7-inch round circle, about ¾ to 1 inch thick.

Chill the shaped dough in the refrigerator for at least 10 minutes.

Cut the chilled dough into eight equal wedges and transfer to the baking sheet. Brush with extra buttermilk and sprinkle raw sugar on top.

Bake for 22-26 minutes or until golden brown. Allow to cool for about 10 minutes before transferring to a cooling rack.

While cooling, whisk together powdered sugar and orange juice to create the glaze, then drizzle over cooled scones.