Place flours, sugar, baking powder, salt, and orange zest in the bowl of a food processor or a large mixing bowl. Pulse or stir the ingredients a few times until they are evenly distributed.
Add the cold butter to the bowl. Pulse or use a pastry cutter to work the butter into the flour mixture, stopping when the butter has been reduced to pea-sized pieces.
In a small bowl, whisk two of the eggs and the milk together. Add them to the bowl and pulse or stir the ingredients just until a dough is formed.
Toss the dried cranberries with one tablespoon of flour. Stir the cranberries into the dough.
Form the dough into a ball and place it on a well-floured surface. Use a rolling pin to roll it into a circle, about two inches thick.
Cut the round of dough into eight even triangles.
Place the triangles on a baking sheet lined with parchment paper.
In a small bowl, make an egg wash by whisking together the remaining egg and two tablespoons of whole milk. Brush each unbaked scone with the egg wash. Sprinkle 1/4 teaspoon of sugar onto each unbaked scone.
Bake the scones for 15-20 minutes, or until the tops are golden brown and they are mostly firm to the touch.
While the scones are baking, make the orange glaze. Whisk together the powdered sugar and the orange juice until the mixture becomes a smooth glaze.
Once the scones have cooled for 15 minutes, drizzle each with the orange glaze.