Perhaps do as Smaug suggests and find another recipe.
But I don't see as many problems in changing from dried fruit to fresh cranberries.
* volume. I would use about 1.5 to 2x cranberries instead of the specified dried fruit.
* bursting like blueberries? maybe, but that's not so bad. If you mind the bursting, cut the cranberries in half before mixing in with the dough.
* bake time. will probably be a little longer than original recipe, because of the extra moisture in the cranberries. check at original recommended time and then every few minutes until done to taste.
I don't think that would really do it- you would still be getting the unsweetened berries, making the muffin sweeter wouldn't effect that. All in all, it would be an interesting experiment for someone interested in recipe development, but it seems to me pretty tricky for someone who just wants to make some scones; it's not like there's a dearth of recipes.
You could do a recipe search on this site (or any other you like) for "fresh cranberry scones"- there's at least one, by Lan. It's a tricky sub- quantities will be difficult to translate, and the fresh cranberries will explode (like blueberries) in baking, leaving wet spots, while dried fruit usually involves some extra hydration.
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But I don't see as many problems in changing from dried fruit to fresh cranberries.
* volume. I would use about 1.5 to 2x cranberries instead of the specified dried fruit.
* bursting like blueberries? maybe, but that's not so bad. If you mind the bursting, cut the cranberries in half before mixing in with the dough.
* bake time. will probably be a little longer than original recipe, because of the extra moisture in the cranberries. check at original recommended time and then every few minutes until done to taste.