Scones:
Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries.
In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened.
Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough.
Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges.
Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge.
Egg Wash: 9. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar.
Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired.
Optional Glaze: 11. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving.