Preheat oven to 425° F. Line a baking sheet with parchment paper.
In a large bowl, mix flour, brown sugar, baking powder and salt. Using a pastry cutter or cold fingertips, cut the butter into the flour until well-blended and the butter is reduced to tiny pea-sized pieces. Stir in cranberries, golden raisins, fresh orange pieces and walnuts. Mix well.
Mix orange juice with the cream (or half and half) and stir into the dry mixture. Using a fork, mix until well-blended. Form dough into a ball.
Place the dough ball on a floured cutting board or pastry cloth and roll out into a 9-inch round. Cut the round into 8 even triangular scones.
Transfer scones onto prepared baking sheet and bake for 10-12 minutes, or until the edges just begin to brown and centers feel done when you touch them with your finger.
Remove from oven and cool completely on the tray or on a cooling rack.
When completely cool, drizzle icing over the tops of each scone.
You can serve them immediately or they also freeze very well for several weeks. If you plan to freeze them, make sure the icing is dried before you seal them in the baggies or plastic containers to freeze them.