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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.
Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs.
Mix in the diced cranberries.
Stir in the cold cream with a spatula or fork until the dough comes together.
Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough.
Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc.
Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper.
Press the remaining scraps together and cut more pieces until the dough is used up.
Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown.