Preheat the oven to 400F. Line a baking sheet with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, ¼ cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until blended.

Move the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough about ¾-inch thick. Flour a 3-inch cookie cutter and cut pieces of dough. Place the scones on the prepared pan. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with raw sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.