Spray 6- to 7-inch round baking pan with nonstick cooking spray. Prepare foil sling.* Add water to Crockpot™ Express Pressure Cooker; add rack.
Grate cold butter into medium bowl. Add 1 cup flour, buttermilk and granulated sugar; stir until dry ingredients are just moistened. Do not overmix. Combine cranberries, 1 teaspoon orange peel and cinnamon in small bowl; toss to coat. Fold cranberry mixture into dough.
Sprinkle work surface with remaining 1/4 cup flour as needed. Place dough onto work surface; knead briefly until dough forms a ball. Press into prepared pan; score into six wedges. Cover dish with foil; place in Cooking Pot using foil sling. Secure lid. Press DESSERT, set pressure to HIGH and time to 30 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Remove pan using foil sling to wire rack to cool. Combine powdered sugar, orange juice, remaining 1/2 teaspoon orange peel and salt in small bowl; whisk until blended. Drizzle over scones; serve warm or at room temperature.
*Prepare foil sling by tearing off one 18-inch long piece of foil; fold in half lengthwise to create 18X6-inch strip. Place underneath prepared pan. Pull the ends of the strips up and over the pan. Leave the strip in during cooking so you can easily lift the pan out again when cooking is complete.