Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and orange zest.

Incorporate the cold butter cubes into the flour mixture using a pastry blender or two knives until the mixture resembles coarse meal with pea-sized butter fragments.

Stir in the dried cranberries until evenly distributed.

In a small bowl, whisk the sour cream, egg, and vanilla extract until smooth.

Gently fold the wet ingredients into the dry ingredients using a spatula until a shaggy dough forms; avoid overworking the gluten.

Turn the dough onto a lightly floured surface and pat into an 8-inch disk, approximately 1 inch thick.

Cut the disk into 8 equal wedges using a sharp knife or bench scraper.

Arrange the wedges on the prepared baking sheet, leaving at least 2 inches between each piece.

Brush the tops with heavy cream and sprinkle with turbinado sugar.

Bake for 18 to 22 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Transfer to a wire rack and allow to cool for at least 10 minutes before serving.