Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, combine the heavy cream, orange zest, orange juice, and vanilla extract. Stir until well mixed.

Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. If using, fold in the dried cranberries or raisins.

Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times until it comes together, being careful not to overwork it.

Roll the dough into a rectangle about 1/2 inch thick. Using a sharp knife or a pizza cutter, cut the dough into strips about 2 inches wide.

Roll each strip tightly into a spiral and place it on the prepared baking sheet. Leave some space between each roll.

In a small bowl, beat the egg and brush it over the tops of the scone rolls. Sprinkle a little sugar on top for added sweetness.

Bake in the preheated oven for 15-20 minutes or until the rolls are golden brown.

Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack.

Serve warm or at room temperature. Enjoy your delightful orange scone rolls!