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

Add the cold, cubed unsalted butter to the flour mixture, blending until it resembles coarse crumbs.

Gently fold in the dried cranberries into your crumbly mixture.

Gradually pour in the chilled heavy cream while stirring gently until a sticky dough forms.

Transfer the dough onto a floured surface and gently knead it a few times until it comes together.

Using a floured cutter or a knife, cut the dough into rounds or wedges.

Bake your Orange Cranberry Cream Scones in a preheated oven at 220°C (428°F) for 12-15 minutes.

Once baked, cool the scones for about 5 minutes before transferring to a wire rack.