In a large bowl mix together 4 cups of the flour, xanthan gum, and baking powder until well blended. Stir in the sugar, salt and zest. Cut in the butter until pea-sized crumbs form.
In a small dish, whisk together the eggs and cream. Slowly pour into the flour mixture, mixing until just blended.
In a small dish stir together the cranberries and the remaining ¼ cup of flour, then stir into batter, until dough forms. If time allows, shape into a disc and wrap in plastic wrap. Let dough to rest for 30 minutes so the flour can completely absorb the liquids.
On a floured surface, roll out to 1 ½ “ thick. Use a large circle cookie cutter and press out the shapes – taking care not to twist as you press down. This can pinch and seal the edges closed, preventing them from rising well (and gluten free baking needs all the help it can get!).
If desired for a smooth and shiny top, brush the tops with a mixture of 1 egg + 2 Tbsp water or with a bit of cream.
Bake at 400°F for 25-30 minutes until fully cooked or the internal temperature is over 202°F on an instant read thermometer.
For the glaze, mix together all ingredients until smooth then drizzle over warm scones (you can make the glaze as thick or thin as you like).
For the orange sugar, mix together until evenly distributed. Then sprinkle over the freshly glazed scones.