Preheat oven to 400°F/205℃.
Whisk flour, sugar, baking powder, salt, and orange zest in a large mixing bowl.
Quickly cut butter into flour mixture using your fingertips until the mixture resembles coarse crumbs; this might take about 3 to 5 minutes. Alternatively, you can use a pastry cutter to blend in the butter.
Carefully mix in the dried cranberries. (You can use fresh or frozen if you prefer.)
Make a well in the center of the bowl and add heavy cream and eggs. Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about one minute.
Transfer dough onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
Gently press the dough down to 1 inch thick, use a 2-inch round cookie cutter or a glass to cut out the scones into thick circles, press remaining scraps into another whole piece, and cut again until the dough has been used up. You can also cut dough into eight wedges, liking traditional scones using a knife or bench scraper.
Bake at 400°F/205℃ for 15-20 minutes or more until lightly browned. Start checking after 12 minutes.
Remove, let it cool on a wire rack for about 5 minutes and serve warm or let it cool completely before proceeding with glaze.