Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the egg, cream, orange zest, and vanilla extract until thoroughly combined. Gently fold in the chopped cranberries.
Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.
Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.
Remove and let cool completely on the pan.
In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate chips and the cocoa butter together until smooth. Drizzle over the cooled scones.
Nutritional counts include the white chocolate. Without the white chocolate drizzle, each scone has 183 calories, 15.9g of fat, 6.7g of carbs, 3.3g of fibre, and 4.4g of protein.