• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large bowl, whisk together all purpose flour, granulated sugar, brown sugar, baking powder and salt.
  2 cups all purpose flour, ½ cup granulated sugar, ¼ cup light brown sugar, 2 teaspoons baking powder, ½ teaspoon salt
• Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
  6 tablespoons unsalted butter
• In a separate bowl, whisk together the heavy cream, egg and vanilla extract.
  ¾ cup heavy cream, 1 large egg, 2 teaspoons vanilla extract
• Pour cream mixture into flour mixture and stir with a fork until mostly combined.
• Add in the cranberries and gently fold everything together until a dough forms. 
  1 cup cranberries
• Divide the dough in two. Turn dough out onto a lightly floured surface and pat into two discs about 1 inch thick.
• Use a large knife or bench scraper to cut into 6 to 8 wedges. Transfer scones to the prepared baking sheet. Optional: Brush the tops of scones with heavy cream. Sprinkle with sanding sugar if desired.
  1 tablespoon heavy cream, 2 tablespoons sanding sugar
• Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
• Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

Glaze

• Whisk powdered sugar and cream together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it's too thick, add additional cream or milk one teaspoon at a time to thin it. Flavor with orange just, orange zest or vanilla extract if desired.
  1 cup powdered sugar, 2 to 3 tablespoons heavy cream, ½ teaspoon vanilla extract