Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper or a Silpat mat.  Set aside.

In a large mixing bowl using a fork, mix together the flour, oats, both sugars, 1 ½ teaspoons cinnamon, and the baking powder until well blended.

Using a grater, grate the ice-cold butter into the flour mixture.  

Use a pastry blender or 2 butter knives to cut the butter into the flour mixture until it looks like fine crumbs.

Stir in the cranberries and pecans with a fork.  Add the 1 cup of heavy cream and the vanilla. Continue stirring with the fork until a soft dough forms.

Lightly flour a surface and turn the dough out onto it.  Knead the dough lightly about 5 or 6 times.

Pat the dough into an 8-inch circle.

Use a sharp knife to cut the circle into 10 pieces  Place each wedge onto the prepared baking sheet.

In a small bowl, mix together 2 tablespoons of sugar and the remaining ½ teaspoon of cinnamon.

With a pastry brush, brush the dough with 1 tablespoon heavy cream and sprinkle the cinnamon/sugar mixture lightly over the dough.

Place the cookie sheet with the scones in the freezer for 15 minutes.

Bake in the preheated oven for 25 to 27 minutes or until the wedges are golden brown.

Remove the scones to a rack to cool completely.

Meanwhile, make the glaze.

In a medium bowl, stir together all of the glaze ingredients until smooth and creamy.  Drizzle over the cooled scones.

The scones are best served the day they are made.