1️⃣ In a large bowl, measure the flour, baking powder, sugar, orange zest, and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients. 🥄

2️⃣ Incorporate the ice-cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (thumb, index, and middle finger) as you toss them around in the flour mixture. Work fast, rubbing through all the big lumps of butter until the mixture resembles coarse bread crumbs. (Alternatively, you can use 2 butter knives to carry out this step instead of your fingers.) 🧈👈

3️⃣ Mix in the diced cranberries. 🍇

4️⃣ Stir in the cold cream with a spatula or fork until the dough comes together. 🥄🥛

5️⃣ Transfer the dough onto the table top and give it a few gentle kneads (less than 10 kneads) to make it come together as a dough. 🍞

6️⃣ Lightly flour the surface of the table top and press the dough into a 3-4 cm thick round disc. ✋

7️⃣ Lightly flour the surface of the dough and the 4 cm diameter round cutter. Cut into pieces and place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper. 🍪

8️⃣ Press the remaining scraps together and cut more pieces until the dough is used up. Alternatively, you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter. 🔪

9️⃣ At this stage, the scones can be frozen and stored in an airtight container for up to a week. If baking from frozen, add 3-5 minutes of extra bake time. ❄️

🔟 Space the scones 3 cm apart and bake in a preheated oven at 220°C (428°F) on the middle rack for 12-15 minutes or until the tops are lightly golden brown. 🔥