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Mix the dry ingredients, orange zest, and cranberries together in a bowl.
Grate or cut up butter into small chunks and add to the dry mix, breaking up further into small pieces (about pea sized).
Add in the orange juice and slowly add the cream while mixing with your hands or a dough whisk.
Add only enough cream for the dough to come together in a ball, it should not be sticky.
On a floured surface pat the dough into a ~9 inch circle and cut into 9 or 10 large triangles.
Place on a baking sheet lined with parchment and sprayed with grease.
Freeze for about an hour or overnight. You want the scones to be very cold before going in the oven.
Bake the scones at 400 degrees for 10 minutes, then rotate the plan and reduce heat to 375.
Bake for an additional 16-20 minutes** (until firm and a toothpick inserted comes out clean).
Let them cool on the pan for 10-15 minutes, then remove and serve warm.