In a large bowl, mix the oil, syrup, and orange juice.
In a separate bowl, mix the flour, baking powder, spices, and salt.
Add the dry ingredients to the large bowl and mix only until there are no visible flour clumps.
Mix in cranberries and walnuts.
Gather the dough up in your hands and place on a lightly floured surface. Knead the dough a few times to make it a cohesive mass and then pat it into three 4-5 inch rounds that are about 3/4-1 inch high. (Or if you want larger but fewer scones you can pat the dough into 2 rounds 5-7 inches wide.)
Sprinkle generously with turbinado raw cane sugar for extra crunch.
Cut each round with a sharp knife into 8 triangles (like a pie), and place them on a cookie sheet with parchment paper.
Cook for 15-20 minutes or until firm and lightly browned. (Note: the scones tend to firm up slightly after they are removed from the oven and cool down so it is better to undercook them than to overcook them.) Best served warm but stay good for several days.