To Make the Scones

• Prepare the ingredients: use a vegetable grated to grate the butter. Measure the heavy cream and mix in the eggs. Place both in the refrigerator.
• Rub the orange zest into the sugar in a large mixing bowl.
• Mix in the flour, salt and baking powder and chopped candied orange.
• Use your hand to run the granted cold butter into the flour/sugar mixture.

  This should take 60-90 seconds, and you should not have any noticeable pieces of butter, or dry flour.
• Pour in 1/2 cup of the heavy cream and egg mixture on top if the flour mixture.
• Use a fork to toss the liquid into the flour, until the flour is hydrated and you have large clumps. If needed, add more heavy cream 1 Tablespoon at a time.
• Use your hands to press (not knead) the mixture into a dough.
• Divide the dough into two equal parts.
• Place one part over a large baking sheet lined with parchment paper and use your hand to press it into a 10-12 inch circle.
• Use the back of a spoon to make a dent around the edges of the dough, about 1-inch from the end.
• Top the dough with the cranberry sauce.
• Press the second part of the dough to the same size and shape, then top it over the cranberry topped dough. Use your fingers to seal the seam.
• Cut the dough into 6-8 pieces place each piece on the prepared pan brush with the egg and heavy cream and bake for 15-18 minutes. 
• Place the pan in the refrigerator, or freezer while the oven preheats to 375°F.
• Use a sharp knife to divide the dough into 8-triangles. Top with any heavy cream left over you have (or use new mixed with egg yolk).
• Bake for 25-28 minutes, until the scones are puffy, and golden bown.
• Remove from the oven and set a side to cool before running a knife between each slice and serving.