Drain, and rinse soaked oat grouts very well. Add oats and dates to a food processor (s-blade) and process until oats break up and mix well with the dates. Next add the orange zest or orange oil. I like to use a little of both. Pulse a few times. Add cranberries and walnuts and pulse until well mixed, but DO NOT over-process.
Place the mixture in the middle of a nonstick surface and shape into a circle. Try your best to make a uniform circle. Use your hands and/or a rolling pin to gently put into place.
Cut into 8 uniform pieces and transfer to a mesh drying tray. Dehydrate at 110 degrees for about 4 hours for super moist scones. If you like drier scones, dehydrate for 5-6 hours.
** If you do not have a dehydrator, place on a baking sheet. Bake in the oven on the lowest possible temperature. Convection is best because of the fan. Cook for 1-2 hours.
Store in an glass container for up to 5 days.