Cut the cold unsalted butter into ¼ cubes and put the cubes back into the frig to keep them cold.
Preheat oven to 375° F/190° C. Spread the oats on the baking sheet and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool while preparing the rest of the batter. Set aside two tablespoons of the oats.
Increase oven to 450° F/230° C.
Whisk together the cream and egg in a small bowl. Remove one tablespoon of the mix and set aside for a glaze.
Add flour, sugar, baking powder, and salt to the food processor bowl. Process with 4 to 6 one second pulses. Remove butter cubes from frig and scatter evenly over the top of the dry ingredients. Process with 12 to 14 one second pulses. The mixture should resemble coarse cornmeal.
Transfer mixture to the mixing bowl. Stir in the cooled oats and dried cranberries and gently fold in the liquid mixture using the silicone spatula just until large clumps form. Gently knead the mixture in the bowl with your hands until a large ball forms. You want the dry ingredients to be completely incorporated, but don’t overwork the dough or the scones will come out tough.
Sprinkle the work surface with one tablespoon of the reserved oats, and turn the dough out onto the oats. Pat dough into a 7 inch circle approximately 1 inch thick. Gently press the remaining oats on top and brush the top with the remaining cream egg mixture. Sprinkle with 1 tablespoon sugar. Cut dough into 8 wedges.
Wipe any oat crumbs off the baking sheet and line it with parchment paper. Place the wedges on the parchment paper. Bake for 12 to 14 minutes until golden brown. Cool on a wire rack. Serve with preserves.