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Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
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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
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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
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In a separate bowl, whisk together the heavy cream, egg and vanilla extract.¾ cup heavy cream,1 large egg,2 teaspoons vanilla extract
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Pour cream mixture into flour mixture and stir with a fork until mostly combined.
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Add in the cranberries and gently fold everything together until a dough forms.1 cup cranberries
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Divide the dough in two. Turn dough out onto a lightly floured surface and pat into two discs about 1 inch thick.
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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
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Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
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Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
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