Combine oats, sugar, flour and salt in a mixing bowl. Rub in the diced butter to mix.
In a separate small bowl, combine egg and whipping cream then add the mixture to the flour mixture. Stir in cranberries and work quickly to form a soft dough. Do not overmix. If the dough is too sticky, lightly sprinkle in a little extra flour.
Roll out the dough on a lightly floured surface to about 2.5cm thick. Cut dough into circles with a round cookie cutter.
Arrange scones on a lightly greased baking tray and bake in a preheated oven at 190°C for 20 minutes or until golden brown and well risen. Remove scones from the tray and serve them warm.
Just remember this tip: do not overmix scones especially after the butter and liquid are combined.