Made many of these in my life, but these are by far my favorite!

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

4. Stir in the dried cranberries and orange zest.

5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

6. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the scones tough.

7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.

8. Use a sharp knife or a dough cutter to cut the circle into 8 wedges.

9. Place the scones on the prepared baking sheet, leaving a little space between each one.

10. Bake for 15-18 minutes, or until the scones are golden brown on top.

11. Allow the scones to cool slightly on a wire rack before serving. Enjoy!

For a fun twist, you can substitute dried cranberries with other dried fruits such as cherries or blueberries. You can also add a simple glaze by mixing powdered sugar with a bit of orange juice and drizzling it over the cooled scones. If you have picky eaters, consider making mini scones by dividing the dough into smaller portions and adjusting the baking time accordingly. Another delightful addition is to sprinkle a bit of coarse sugar on top of the scones before baking for an extra sweet crunch.