Mix flour and baking powder in a bowl. In the large bowl of an electric mixer, beat butter on high speed until creamy. Add sugar and 3 to 5 minutes until pale and fluffy. Add eggs, one at a time, beating after each.
Scrape sides of bowl; reduce speed to low. Add flour mixture; mix only until blended. Scrape sides; add buttermilk and mix only until blended. Remove the bowl from the machine. Sprinkle the cranberries and orange zest over the batter and fold in.
Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, placing the mounds about 2” apart. (An ice cream scoop speeds scooping.) Refrigerate about 45 minutes (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
Heat oven to 350°. Uncover scones and bake 15 minutes. Turn heat down to 325° and bake about 13 minutes longer, or until pale golden brown (this is often up to 15 or 16 minutes). Cool, uncovered, on a wire wrack. Makes 12 scones.