Preheat oven to 350F while you line your baking sheet with parchment paper or baking mat.

Carefully wash and dry your cranberries and remove any ones that aren't firm or are starting to show signs of going bad.

In a large bowl, mix the dry ingredients: flour, baking powder, brown sugar, and salt together.

Slowly work your grated butter into the large mixing bowl using your fingertips until it is all well distributed and broken down.

In a separate small bowl, whisk the eggs, cream and orange zest together.

Pour the egg wash mixture from the smaller bowl into the flour mixture. Stirring the wet ingredients carefully until a shaggy dough ball starts to form.

Work the dried cranberries into the scone dough.

Use your hands to help form the dough ball and work with it just enough so that is stays together. Do not overwork the dough. Flatten the dough ball into a 1-inch thick disk on top of a lightly floured surface.

Safely cut this into 6 equal pieces and place them on the lined baking pan. Bake for 30-35 minutes or until the scones appear a light golden brown color.