Preheat your oven to 350ºF (175ºC) with the rack positioned in the middle.

In a large mixing bowl, whisk together the gluten-free flour blend, cane sugar, baking powder, and salt until well blended.

Cut cold unsalted butter into the flour mixture until it resembles fine crumbs with small pea-sized pieces.

In a separate bowl, whisk together eggs, milk, vanilla extract, and orange zest until smooth.

Gradually add the wet mixture to the dry ingredients, gently folding them together with a spatula.

Gently fold in the cranberries until they're evenly distributed throughout the dough.

Transfer the dough onto a lightly floured surface, shaping it into a circle about 1.5 inches thick.

Score the surface of the dough into 8 wedges without cutting all the way through.

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Cool on a rack for 10 minutes and prepare the icing by whisking powdered sugar and orange juice until smooth.

Drizzle the orange icing over the cooled scones and serve warm.