Preheat your oven to 400 degrees Fahrenheit. Cut the butter and cream cheese into ½" cubes. Keep them separated and cover in plastic wrap (I had mine in two different spots on one cutting board), then place in the refrigerator for at least 30 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Place in the refrigerator.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Using a pastry cutter, cut the cream cheese into the mixture until pieces no bigger than small peas remain. Using your fingers, add the butter. Press between your fingers to break down and combine with the rest of the mixture.
Stir in the cranberries, then make a well in the center. Add the whipped cream and honey, and fold everything together with a spatula until just combined. Knead just a few times while it's in the bowl until everything comes together.
Place on a lightly floured surface and knead just 3 or 4 more times. On a baking pan or silicon mat, pat the dough out with your hands into about a 9" circle that's roughly ¾" thick. Cover lightly with plastic wrap and refrigerate about 10 minutes.
Once the dough has chilled, cut into 8 even pieces with a large knife or pizza cutter. Place each piece on a baking sheet about 2 inches apart (they rise better if they are somewhat close to each other). Bake at 400 degrees Fahrenheit for about 13-15 minutes, or until they are slightly golden around the edges and set in the center. Let cool a bit.
To assemble the glaze, whisk together the clementine juice and powdered sugar until no lumps remain. If should be thick and pour slowly from an elevated spoon, a little more quickly than honey would. If it's not quite thick enough, add more powdered sugar. If it's too thick, add more clementine juice or a bit of milk. Spoon on top of the scones while on parchment paper or a cooling rack.