Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the dried cranberries, candied ginger and orange zest. Gently stir in the cream, mixing until just combined.
Turn the dough out onto a lightly floured surface. Knead lightly 5-10 times, until the dough just comes together and loses some of its stickiness. Gently pat the dough into a circle about 8 inches wide and 3/4 inch thick. Cut the circle into 8 wedges.
Place wedges on the prepared baking sheet, about 1/2 inch apart. Brush the tops lightly with additional cream and sprinkle with a bit of turbinado sugar. Bake for 12 to 15 minutes, until the tops are golden brown. Move to a wire rack to cool or serve warm.