Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda, salt, and orange zest.
Cut in butter until mixture is crumbly, using a pastry blender. You should have little pea-size balls throughout this mixture.
Separate the egg white and the yolk. Set the egg white aside.
In a separate bowl, mix together the egg yolk, honey, and Vanilla creamer. Add to the dry mixture and mix until just combined.
You don't want to work it too much or it won't turn out quite as flaky. You don't want a cookie batter consistency. Just barely mixed.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Add cranberries to dough and push down into it. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet or one lined with parchment paper (or silicone). Whisk the egg white until froth forms and brush over the tops of scones.
Bake at 400 degrees for 10 to 12 minutes, until golden brown.
While scones are baking, create the glaze. Simply mix the powdered sugar with the orange juice until completely combined. Spoon over scones after they come out of the oven and have had a few minutes to cool just slightly.