Line two cookie sheets with parchment paper and set aside. In a liquid measuring cup, whisk together the heavy cream and egg until smooth. Place the cream mixture in the fridge.

In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and orange zest. Pulse a few times to combine. Toss in the cold butter chunks, and pulse until you have pea-sized pieces.*** Tip the butter-flour mixture into a large mixing bowl.

Next, stir in the cranberries and candied ginger until they're coated with flour. Add the cream mixture to the butter-flour mixture, and stir with a rubber spatula until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.

Turn the dough onto a lightly floured surface, and roll until it's about 1-inch thick. Use a 3-inch biscuit cutter or mason jar lid to cut the dough into about 10 scones, re-rolling the dough as necessary.**** Place the scones on the parchment-lined cookie sheets about 2'' apart from each other.

Preheat the oven to 400°F. Place the scones in the fridge or freezer for about 10-15 minutes while the oven is heating.

Brush the tops and sides of the scones with either egg wash or heavy cream. Sprinkle each scone with about 1/2 teaspoon of Demerara or sanding sugar.

Bake the scones for 14-15 minutes, turning the pan halfway through, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack. Serve warm with coffee or black tea.