Preparation

• Adjust the oven rack to the middle position and heat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or use a silicon baking mat.
• Whisk together flour, baking powder, and salt in a medium bowl.
• Combine cream, honey, and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream.
• Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor).
• Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms.
• Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
• Place the scones on the baking sheet, brush with extra cream, and lightly sprinkle the tops with coarse sugar.
• Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.
• For the optional glaze, whisk the powdered sugar and 2 tablespoons of the orange juice until smooth. If it’s too thick, add a bit more orange juice. Drizzle over the cooled scones.