Zest and juice your orange. Collect all the zest and mix it into the sugar and flour. Combine ¼ cup of orange juice with ½ cup of milk.
Add the cranberries to the flour mixture.
Grate the frozen butter into your flour mixture. Gently toss it all together so all the butter is coated in flour and the cranberries are evenly dispersed.
Fold the orange juice/milk into the dry mixture until it starts to come together.
Press and fold the dough until it only just becomes cohesive. Form it into a large round disc, about 1½-inches thick.
Cut into 8 equal wedges. Place the wedges onto a lined baking sheet.
Brush with extra milk and sprinkle with turbinado sugar.
Bake for 12-15 minutes or until golden brown on top.