Start by preheating your oven to 375°F (190°C). This step is crucial. An adequately heated oven ensures that your scones rise properly and develop a golden-brown crust.

Line a baking sheet with parchment paper. This little action prevents sticking and helps with easy cleanup later on.

In a large mixing bowl, combine the Pamela's Baking & Pancake Mix, granulated sugar, ground cinnamon, and baking powder. Whisk them together thoroughly. This makes sure every bite has the right balance of sweetness and spice.

Add the chilled, diced butter to your dry mixture. Using a pastry cutter or your fingers, work the butter into the dry mixture until it resembles coarse crumbs. The key is to incorporate the butter without melting it—pieces of butter will give the scones a flaky texture later.

In a separate bowl, whisk together the lightly beaten egg and whole milk. Pour this mixture into the dry ingredients. Gently stir until just combined. Over-mixing can lead to dense scones, so be gentle here.

Now is the time to add your dried cranberries, walnuts, and optional orange zest. Use a spatula to fold these ingredients into the dough, distributing them evenly.

On a floured surface, turn the dough out and gently knead it a couple of times. Form the dough into a circle about 1 inch thick. Using a sharp knife, cut the dough into wedges.

Place your scone wedges on the prepared baking sheet, spacing them a bit apart. Bake in the preheated oven for about 15-20 minutes, or until they are golden on top. Let them cool for 5 minutes on the baking sheet before transferring them to a wire rack.