In a large bowl, whisk together the All-Purpose Flour (256 gram), Caster Sugar (25 gram), Salt (2 1/2 teaspoon), and Baking Powder (16 gram).
Add the Unsalted Butter (152 gram) into the dry ingredients and massage with your hands until mixture starts to look like bread crumbs.
Add the Fresh Cranberry (100 gram) and mix gently to combine.
In a separate small bowl, whisk together the Heavy Cream (115 gram), Vanilla Extract (1 tablespoon), and Egg (2) until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until combined, then change to a large wooden spoon. Be careful not to over-mix, as you might get really hard scones!
Turn the dough out onto a piece of cling wrap. Form it into a disk, cover with cling wrap, and refrigerate for 30 minutes, or pop in the freezer for 10 minutes.
Roll the dough out to 1/2-inch thickness. Cut out scones with a 2-inch round cookie cutter and place on a parchment lined baking tray.
Whisk Egg (1) in a small bowl, then use a pastry brush to lightly glaze the tops of the scones with the egg wash.
Preheat oven to 390 degrees F (200 degrees C).
To assure your scones retain their shape after they are baked, pop your tray into your fridge for 15 minutes before baking. This will re-chill the dough and allow them to bake in a more uniform fashion.
Bake for 10-12 minutes, until risen and golden brown.
Serve plain, or with clotted cream and jam. Enjoy!