1. Preheat oven to 375 F.
2. Pour dry mix into mixing bowl and whisk to blend ingredients.
3. Cut 1 stick of cold butter into small pieces and blend into the dry mix with your fingers until mix is crumbly.
4. In a separate bowl, whisk together 11 ounces of heavy cream and two eggs.
5. Stir cream mixture into dry ingredients until just combined. The dough will not be overly sticky. Stir in grated orange peel and dried cranberries.
6. Form dough on a floured board and flatten to 1 inch thickness.
7. Cut scones using a 2 1/2 inch biscuit cutter.
8. Place scones on a parchment-lined baking sheet.
9. Bake for 15 to 18 minutes until light golden brown.
10. Let cool for a few minutes, Serve with butter, jam or your favorite toppings.

Baking times may vary.