• Preheat the oven to 350 F. Line a baking sheet with parchment paper.
• In a small bowl or measuring cup, sprinkle the gelatin over 1/4 cup of water. Set aside.
  
• In a large bowl or food processor, add the cassava flour, tapioca flour, coconut sugar, baking soda, cream of tartar, and sea salt. Mix or pulse together.
• Add the palm shortening into the flour mixture and pulse or work it with your fingers until the mixture resembles small bread crumbs.
  
• Add the remaining 1/4 cup of water, gelatin water mixture, and the zest and juice of the orange. Mix or pulse together until the majority of it comes into a ball. If not using a food processor you'll have to knead it with your hands for approx 1-2 minutes to get it to come into a ball.
  
• Gently stir in the cranberries by hand with a spatula or spoon.
  
• Turn the mixture out onto a cutting board or clean surface that can be cut into. Pat it into a circle shape, about 1-inch thick and 7-inch-ish wide.
  
• Cut into eight equal wedges (like cutting a pizza) and then carefully transfer the wedges to the baking sheet.
  
• Bake for 15-20 minutes or until a toothpick inserted into the center of a scone comes out clean. Allow to rest for 10 minutes before serving.
  

To make the Orange Glaze:

• Pulse the coconut or maple sugar in a small electric spice grinder or a blender until powdered, about 30 seconds. Transfer to a small bowl and stir in the orange juice.
  
• Drizzle over the scones.