In a food processor, combine 2 cups flour, 2 tablespoons sugar, baking powder, and salt.
Add the butter and orange zest and pulse until the butter is very fine, about the size of peas. If you do not have a food processor, you can do this step with your hands, cutting the butter into the flour in small pieces with forks or your fingers.
Combine lightly beaten eggs and heavy cream in a liquid measuring cup. In short pulses, slowly pour egg and cream mixture into butter and flour mixture. If doing it by hand, gently incorporate with a rubber spatula.
Mix additional 1 tablespoon of flour with cranberries and add this to dough, along with chopped nuts. Dough will appear lumpy.
On a well-floured surface, pat the dough into a ball. Flour both your hands and pat the dough into an even and flat circle, about 1 inch thick. Using a large knife, cut the dough into 8 wedges.
Place scone wedges on a baking pan lined with parchment paper. Lightly brush tops with heavy cream. Bake for 20 minutes, until the tops are golden brown. The scones should be firm to the touch.
While scones are cooling, whisk together powdered sugar, orange juice, spice blend and vanilla until smooth. Once scones are completely cooled, use a whisk or spoon to drizzle glaze over scones.