In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda; cut in butter.
Stir in the buttermilk just until combined.
Fold in the cranberries and orange peel.
Turn onto a floured surface; divide dough in half.
Shape each portion into a ball and pat into a 6 inch circle.
Cut each circle into six wedges, place on a lightly greased baking sheet.
Brush with milk.
Combine the cinnamon and 2 tbsp sugar; sprinkle over the scones.
Bake at 400 degrees Fahrenheit for 18-20 minutes or until golden brown.
While scones are cooling, combine orange juice and powdered sugar.
Stir until you have a smooth glaze; drizzle over the tops of the scones.
Enjoy! These disappear quickly, but if you have any left, store them in an air-tight container for 2-3 days.
