Preheat oven to 375 degrees. Grease a 9-inch round cake pan, or line with parchment paper.

In a large bowl, whisk together the flour, sugar and baking soda. Using a pastry cutter, blend in the butter until pea-sized crumbs form. Stir in the cranberries and orange zest.

In a separate bowl, whisk together the egg, orange juice and buttermilk. Add to the dry ingredients and stir until a thick, sticky dough forms.

Using floured hands, transfer the dough to the prepared pan. Cut an X in the top using a serrated knife. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Let stand for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and orange juice for the glaze. Drizzle over cooled bread. Sprinkle with chopped dried cranberries.