In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, orange zest, and salt. Whisk until evenly mixed.

Add the cold, cubed unsalted butter to the mixture. Rub the butter into the dry ingredients until it resembles coarse crumbs.

Fold in the diced dried cranberries, ensuring they are evenly distributed throughout the mixture.

Gradually pour in the cold heavy cream, stirring gently until a dough begins to form. Avoid overmixing.

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

Flatten the dough into a round disc about 3-4 cm thick. Cut into desired shapes without twisting the cutter.

Place the cut scones onto a lined baking sheet, spaced about 3 cm apart.

Preheat your oven to 220°C (428°F) and bake the scones for 12-15 minutes until golden brown.