Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will ensure even baking and prevent sticking.

In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Ensuring these dry ingredients are well combined is essential. It helps in creating that fine texture you want in your scone.

Cut the cold butter and cream cheese into small chunks and add them to the dry mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. You want little pieces of fat distributed throughout to achieve flakiness.

In another bowl, combine the orange zest, eggs, milk, vanilla extract, and orange essence. Whisk them together until fully mixed. Next, pour this mixture into your flour blend. Stir until just combined. Avoid over-mixing; a few lumps are okay.

Now's the time to fold in your dried cranberries or walnuts. This adds a little surprise with each bite!

Transfer the dough onto a floured surface. Gently pat it into a circle about 1-inch thick. Cut into wedges or use a round biscuit cutter to shape them. Place these on your prepared baking sheet, ensuring ample space between them.

Bake in your preheated oven for 15-20 minutes or until the scones are lightly golden. Keep an eye on them to ensure they don’t brown too much.

While the scones are cooling, mix the confectioners’ sugar, orange juice, orange zest, and honey in a bowl. Whisk until smooth. Drizzle or spread this glaze over your cooled scones.