Preheat the oven to 400 degrees F (200 degrees C).
Butter a rimmed baking sheet (or line it with parchment paper). Pulse the Fresh Cranberry (2 cup) briefly in food processor.
Whisk together All-Purpose Flour (4 3/4 cup), Granulated Sugar (1/2 cup), Baking Powder (1 tablespoon), Baking Soda (3/4 teaspoon), Salt (1 1/4 teaspoon) and 1 tsp zest of Orange (1). Add the cranberries and toss to combine. Cut the Unsalted Butter (1 cup) (plus 1 Tbsp) into 1/2-inch cubes and add to the flour.
Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps. Add Buttermilk (1 1/2 cup). Mix gently with a wooden spoon until the dough holds together.
Dust your work surface and turn the dough out. Divide the dough into two even portions. Pat each portion into a circular disk about 1 1/2-inch thick. Using a biscuit cutter or any round cutter.
Brush the top with Butter (3 tablespoon). Sprinkle with White Sugar Pearl Sprinkles (to taste). You also can cut these into triangles, which is easier. Gather the dough scraps and repeat the rolling and cutting process.
Transfer the scones to a baking sheet. Bake until the tops of the scones are lightly browned, about 20 to 25 minutes. Remove from the oven, let cool briefly, then serve with butter on the side. Enjoy!