| 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. | 2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. | 3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. | 4. Stir in the dried cranberries and orange zest until evenly distributed. | 5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. | 6. Pour the wet ingredients into the dry ingredients and stir until just combined. | 7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. | 8. Pat the dough into a circle about 1-inch thick. Cut the circle into 8 wedges. | 9. Place the scones onto the prepared baking sheet, leaving space between each one. | 10. Bake for 15-18 minutes or until the scones are golden brown and cooked through. | 11. Remove from the oven and let cool on a wire rack before serving. Enjoy! |