Ingredients: 
2 Cups All-purpose Flour
7 Tablespoons Granulated Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Butter (1 stick), chilled and diced
1 Cup Fresh or Dried Cranberries
1/3 Cup Chopped Pecans (optional)
1/2 Cup Heavy Cream, plus 1-2 Tablespoons
1 Large Egg
1 Teaspoon Orange Extract
1/2 Teaspoon Pure Vanilla Extract

1 -2 Tablespoons Heavy Cream, to brush top of scones

Mix heavy cream, egg, and vanilla extract and orange extract together in a small bowl.
Whisk flour, sugar, baking powder, and salt in a large bowl. Add diced chilled butter cubes. Using a pastry cutter or your fingers combine until the mixture comes together with pea-sized chunks of butter.
Pour heavy cream mixture into flour, add cranberries and pecans (you can leave out for those with nut allergies), mix together until it forms a shaggy dough.
Flour your board or counter and hands. Place dough on your board or counter and work dough into a ball. Dough may be a bit sticky. If your dough is too dry add a splash of heavy cream. Shape dough ball into a 8 to 9 inch circle and, cut into 6 to 8 triangular slices.
Place scones slices on a parchment lined baking sheet about 2 inches apart and refrigerate for at least 30 minutes or more. Cold dough is key.
Preheat your oven to 400°F (204°C).
Remove from refrigerator and transfer your parchment paper to a baking sheet or place your scones on a baking sheet with a silicone baking mat.
Brush scones with remaining heavy cream.
Bake for 17-20 minutes or until light brown around the edges and on top.
Remove from the oven and allow to cool for a few minutes.
Enjoy with a cup of tea or coffee.