Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

In a mixing bowl, mix together the eggs, avocado oil, pure maple syrup, vanilla extract, and orange zest. Mix well until the wet ingredients are well combined.

Pour the wet ingredients into the bowl with the flour mixture and mix everything well until a thick and sticky dough forms. Mix in the dried cranberries.

Form your desired size and shape scones out of the dough using your hands. It is very sticky - this is normal! I make 8 large triangle shaped scones, but you can easily make smaller ones and/or do drop scones by dropping the dough onto the baking sheet using two spoons. Be sure to leave plenty of room between each mound of dough, as it grows during the baking process.

Bake on the center rack of the preheated oven for 18-20 minutes for large scones or 15-18 minutes for smaller scones, until they're golden brown. Adjust the bake time based on the size of the scones.

Remove the scones from the oven and allow them to cool on the baking sheet for at least 10 minutes.

If you’d like to make the optional sweet orange glaze, mix powdered sugar and orange juice (or water) in a small bowl until smooth. Drizzle this glaze over the cooled scones and enjoy! You can wait for the glaze to harden before serving it you’d like.