Soak the cranberries in 4 tablespoons of orange juice for about 30 minutes, stirring occasionally. Line a baking sheet with parchment paper and brush with a little melted butter. Preheat the oven to 225 degrees. Mix the flour, baking powder, salt and cinnamon. Mix the softened butter with the sugar in a bowl until creamy. Add the eggs, cream and orange zest and stir in. Then add the flour mixture and stir until it starts to become a firm dough. Squeeze out the cranberries well and add to the dough, knead in with your hands. The dough is a little soft, please do not add any extra flour. Shape into a ball and place on a well-floured surface. Dust the ball a little with flour and press flat with your hands in a round shape, a little more than 1 cm thick, and then divide into twelve parts with a floured knife. Using a floured spatula, place the scones on the baking paper that has been greased with butter. Brush all of them with the 2 tablespoons of cream and sprinkle with a little sugar. Place in the preheated oven and bake for 12-15 minutes, they should be golden yellow. Let cool down on the baking sheet for another 5 minutes and then transfer to a wire rack to cool down. You can eat them like that or with butter and jam, they taste best on the first day. Tip: Put the squeezed out cranberries in kitchen paper and dry them off.
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