Preheat the oven to 400 degrees F.  and line a baking sheet with parchment paper and spray with coconut or olive oil spray.  Take your cubed butter and place it in the freezer.  In a small mixing bowl, combine the coconut or almond milk and apple cider vinegar and set aside.

Next add to a food processor the gluten free flour, coconut sugar, baking powder, sea salt, xanthan gum (see note about this), baking soda and orange zest.  Pulse several times to fully combine.  Take your butter from the freezer and add to the food processor. Pulse again, breaking up the butter until the mixture resembles course meal.

Now add the dried cranberries and pulse 2 - 3 more times. Finally add the milk mixture and pulse until the dough is completely combined, but not over-mixed.

Turn the dough out onto a lightly floured, clean work surface and knead lightly and form it into a log that's about 12 inches long and 4 - 5 inches wide.  With a lightly oiled knife, gently cut into 8 wedges.

Place on the baking sheet about 2 inches apart and lightly spray the tops with oil spray and sprinkle with a dash more coconut sugar.

Bake for about 15 - 17 minutes or until golden on top. Let cool for about 5 minutes on the baking sheet before transferring to a cooling rack.  Enjoy warm.