Preheat your oven to 220°C (428°F) to ensure it’s hot and ready for baking.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, orange zest, and salt.

Add the cold, cubed unsalted butter into the dry mixture and rub it in until it resembles coarse crumbs.

Fold in the dried cranberries and gradually add the cold heavy cream, mixing just until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and gently knead it a couple of times to bring it together.

Cut the dough into desired shapes using a floured cutter or knife and arrange them on a lined baking sheet.

Bake for 12-15 minutes or until golden brown on top.

Let the scones cool slightly on a wire rack before serving.