Mix flours, baking powder, sugar, and salt in a large mixing bowl.
Slice in butter into 12 pieces and cut into flour until butter is size of peas.
Mix in dried cranberries and orange zest.
Push flour mixture to sides of bowl, making a well in center of bowl. Pour cream into well, and cover with flour mixture. Mix gently, a minimal amount of mixing and kneading produces a light, delicate scone, until all ingredients are wet.
Lightly dust work surface with flour and gently knead dough 10 times. Form dough into a round.
Roll dough to 1/2-inch thickness and slice into 8 wedges.
Place on ungreased cookie sheet and bake in preheated oven for 10 minutes or until lightly browned.