1-First, preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper for easy cleanup.

2-Then, pulse the fresh cranberries in short bursts until they’re coarsely chopped, which helps distribute their tartness evenly.

3-In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and optional orange zest to blend the dry ingredients thoroughly.

4-Next, cut the cold unsalted butter into 1/2-inch cubes and mix it into the dry ingredients using a pastry blender or fork until the mixture looks like pea-sized lumps.

5>This step is crucial for that flaky texture, so keep the butter cold!

6-Gently stir in the buttermilk and chopped cranberries with a spoon or spatula until the dough just comes together, adding a bit more buttermilk if it’s too dry.

7-Lightly knead the dough if needed, then turn it onto a floured surface and pat it into a 1.5-inch thick rectangle.

8-Cut the dough into your favorite shapes like circles, triangles, or rectangles, and re-roll the scraps as necessary.

9-Arrange the shapes on the prepared baking sheet, brush them with melted butter, and sprinkle with sugar for a nice crunch.

10-For the best texture, chill the shaped scones for about 20 minutes before baking.

11-Pop them into the oven on a double sheet pan to avoid overly browned bottoms, and bake for around 20 minutes until they’re lightly browned on top.

12-Let them cool briefly before serving pair them with a hot cup of tea for the ultimate treat!