Combine all dry ingredients and the dried cranberries in a bowl and mix together with a whisk or fork.
Add heavy cream and mix well with a fork or spoon until dough forms.
On a flat surface dusted lightly with brown rice flour, shape the dough into a disc, about ¾" thick.
Transfer to a parchment lined baking sheet and score or cut the disc into 6 wedges. Separate the wedges slightly from each other.
Bake for 20 minutes.
Let cool slightly before serving.
If you prefer a sweeter scone, you can increase the amount of sugar or increase the amount of dried cranberries. You can also brush milk on top of the scones and sprinkle sugar on top right before baking, or drizzle the scones with an icing glaze after they have cooled.
Be sure to use heavy cream containing 3.5% milk fat.
Store any leftovers in a container at room temperature. Reheat in the microwave for 10-20 seconds to warm and soften.