Preheat oven to 425°F (220°C).

In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.

Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

Add cranberries and mix gently to distribute.

In a separate small bowl, combine applesauce, yogurt, and orange rind.

Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface.

Divide the dough into four equal parts.

Divide each quarter into four parts, forming 16 scones.

Place the scones on a cookie sheet, leaving a small space between them.

Bake for 18-25 minutes, or until golden brown.

Transfer the scones to a wire rack to cool.