Preheat the oven to 425 F. Line a baking sheet with parchment paper.

In a small bowl, massage the orange zest into the granulated sugar until it feels like wet sand.

In a large bowl, whisk together the flour, baking powder, and salt. Rub the margarine and shortening into the flour mixture until they are in pea sized pieces.

Add the sugar mixture to the flour mixture, stirring until combined.

Combine the egg and the milk and then add them into the flour mixture, stirring just until the dough comes together.

Fold in the cranberries.

Transfer the dough to a lightly floured surface and gently pat down to about ½ inch thickness.

Cut the scones into Mickey shapes using a Mickey Mouse cookie cutter. If you use a medium cutter, you’ll end up with 6 scones. If you use a smaller one, you’ll end up with more.

Transfer the cut out scones to the prepared baking sheet and bake for 12-15 minutes or until the tops are light brown.

Let the scones cool until they're just warm to the touch.

Place the powdered sugar in a medium bowl.

Add the orange juice and stir until combined.

Using a spoon, drizzle the glaze over the tops of the scones.