Preheat the oven to 395°F. Line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the dry ingredients: tapioca flour, cassava flour, coconut flour, baking powder, and sea salt.
Cut the cold butter into small chunks and add it to the mixing bowl along with the maple syrup. Use a pastry cutter to cut the ingredients into the flour to create a crumbly flour mixture.
Add the coconut milk, orange juice, and orange zest. Stir to combine. Fold in the chopped cranberries and white chocolate chips. Stir until the batter forms a ball.
Divide the dough in half. Lightly flour a piece of parchment paper with cassava flour. Place half of the dough on the parchment paper and form it into a disk that is 3/4-1" thick.
Cut the disk like a pie, into 8 slices. Place each slice on the parchment paper lined baking sheet. Repeat with the remaining half of dough.
Bake the scones for 15-18 minutes. The bottoms should be lightly browned. Let cool for 2 minutes before transferring to a cooling rack to cool completely.