Preheat the oven to 375 degrees and line a baking sheet. Set aside.
In the bowl of a food processor, add the flour, sugar, orange zest, baking powder and salt. Pulse until combined.
Next, add the vegan margarine. Give it a few pulses until it resembles coarse crumbs.
Finally, stream in the canned coconut milk while the processor is running. Use the measured amount and if it pulls away from the sides and forms a ball, you are done. If it seems too dry, add one or two more tablespoons of canned coconut milk.
Place the dough ball onto a lightly floured surface. Add both dried and fresh cranberries to the dough and gently combine into the dough.
Flatten the dough into a round disk and cut into 8 equal wedges.
Top with sanding sugar (if using) and baking for 20-25 minutes or until lightly golden.