Cranberry Orange Scones

1/2 cup dried cranberries2 tablespoons fresh orange juice4#189; cups flour, sifted#189; cup sugar2 tablespoons baking powder2 teaspoons kosher salt2 tablespoons orange zest1#189; cups (3 sticks) unsalted butter, cold4 extra large eggs, lightly beaten1 cup half and half1#189; cups fresh or frozen cranberries, lightly choppedEgg wash1 egg1 tablespoon waterGlaze1 cup confectioners' sugar, sifted4 tablespoons fresh orange juice1 tablespoon orange zestHeat oven to 400 degrees.Combine dried cranberries with orange juice in a heatproof bowl; cover and microwave on Medium for 1 minute. Remove and let cool.In another bowl, combine flour, sugar, baking powder, salt and orange zest (see note). Add all the cranberries and stir to coat.Cut butter into small pieces and add to flour; stir to combine. You will see the bits of butter.In another bowl, combine eggs with half and half and add to flour mixture. Gently mix just enough to incorporate everything. Batter will be lumpy. If too sticky, add a little flour; if too dry, add a little half and half. Line a baking sheet with parchment paper. Drop dough onto sheets with an ice cream scoop. Whisk egg with water and brush on tops of scones. Bake 20-25 minutes, until tops are browned and toothpick inserted in center comes out clean.For the glaze: While the scones bake, in a medium bowl whisk together confectioner's sugar, orange juice and zest until smooth.Let scones cool 15 minutes, then drizzle with glaze. Let rest 15 minutes so glaze can set before serving.Serves 24. Cook's note: Flour mixture may be refrigerated overnight to develop orange flavor; cold flour also yields a fluffier scone.