Follow these eight steps for tall, tender scones. Read through them once first, because cold ingredients and a gentle hand are the keys to success.

Step 1: Preheat the oven

• Preheat your oven to 200°C (400°F).
• Line a baking tray with parchment paper.

Step 2: Mix the dry ingredients

• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Add the orange zest and mix well. Rubbing the zest into the dry ingredients with your fingertips releases more of its oils.

Step 3: Cut in the butter

• Add the cold butter cubes to the flour mixture.
• Rub the butter in gently with your fingertips until the mixture resembles coarse crumbs, leaving a few small pieces of butter.
• Work quickly so the butter stays cold.

Step 4: Add the cranberries

• If you are using fresh cranberries, wash and dry them thoroughly.
• If you are using dried cranberries, add them directly.
• Gently stir the cranberries into the flour mixture.

Step 5: Mix the wet ingredients

• In a separate bowl, combine the cold heavy cream, vanilla extract and orange juice.
• Pour the liquid into the dry ingredients.
• Mix gently until a soft dough forms. Avoid overmixing.

Step 6: Shape the scones

• Transfer the dough to a lightly floured surface.
• Gently shape it into a circle about 2-3 cm thick.
• Cut it into 8 wedges.
• Arrange the wedges on the prepared baking tray, leaving a little space between them.

Step 7: Chill the dough

• Place the shaped scones in the refrigerator for 15 minutes.
• Brush the tops lightly with cream.
• Sprinkle with coarse sugar if desired.

Step 8: Bake

• Bake for 15-20 minutes, until risen and lightly golden.
• Transfer to a wire rack and let the scones cool completely before glazing.