Preheat oven to 450°F.
In a medium sized bowl, whisk together all the dry ingredients (flour through zest).
In a separate bowl, whisk together eggs, vanilla and orange juice.
Cut the butter into the dry mixture until it’s about the size of small peas. Add the dried cranberries. Add the liquid ingredients to the flour mixture and mix. Don’t over mix. The dough will look a little crumbly.
Turn out the dough onto a lightly floured surface and fold and gather it until it’s cohesive. Divide the dough in half and place both halves on a lightly greased pan or on a parchment lined pan. Pat each into a 7” circle that’s about ½ inch thick.
Combine the egg and water in a small bowl. Brush the scones with beaten egg and sprinkle with coarse sugar. Divide each circle of dough dough into eighths and separate wedges from each other about a 1/4 inch apart.
Bake scones on the middle rack of your oven for 7 minutes. Turn off the oven without opening it and continue baking for about 8 to 10 minutes longer until golden brown. Remove scones from the oven and let them cool for two minutes. Serve!