Mix all the dry ingredients in a medium bowl until well combined. Using a pastry knife or a food processor, cut butter into dry ingredients until the butter is the size of small peas (using a processor will produce more fine pieces).
Mix cranberries and orange zest into flour and butter until combined.
Reserve 2 tablespoons of the cream in a cup or small bowl. In another bowl, whisk the remaining heavy cream, egg, vanilla, and orange extract just until egg is lightly beaten.
Add the wet ingredients to the dry ingredients in the large bowl and stir to combine. The dough will begin to hold together and may be somewhat stiff, depending on the flour mix used. If the dough is too dry, add a small amount of cream and mix-in.
Divide dough into two equal parts. Sprinkle a small amount of GF flour mix to lightly dust the counter and place half the dough on the flour. Lightly press and shape dough into a disc approximately 6 inches wide and 1-inch thick. If the dough is sticky, lightly flour hands to shape the dough. With a sharp knife, cut each circle into 8 equal pieces resembling the spokes of a wheel.
To lift the dough off the counter, slice a pastry knife or sharp knife under each piece and place the dough pieces on a parchment lined baking sheet 2 inches apart. Brush tops with reserved cream and bake for 8-10 minutes and light-golden browned.
Omit xanthan gum if it is included in the gluten-free flour mix.