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

2. In a large bowl whisk together flour, sugar, baking powder, and salt.

3. Add cold cubed butter and cut in with a pastry cutter until mixture resembles coarse crumbs.

4. Stir in dried cranberries to coat with flour.

5. In a separate bowl whisk heavy cream, egg, and vanilla bean paste until smooth.

6. Make a well in the dry ingredients and pour in the wet mixture, stirring until just combined.

7. Turn dough onto a floured surface and shape into an 8-inch circle about 1 inch thick.

8. Cut circle into 12 wedges and transfer to the prepared baking sheet.

9. Chill scones in the refrigerator for 10–15 minutes, then brush tops with cream and sprinkle with coarse sugar.

10. Bake for 18 minutes or until golden brown; cool on a wire rack before serving.