Preheat the oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.

In a medium-size mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda and salt.

Using a pastry blender or 2 forks cut the butter into dry ingredients until it resembles cornmeal. Mix in cranberries until evenly distributed. Make a well in the center.

In a separate bowl whisk together sour cream, heavy cream, 1 egg, zest and vanilla. Add the wet to the dry ingredients. Gradually mix into dry ingredients until fully moistened.

Turn the dough out onto a nonstick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough.

Pat the dough into an 8-inch circle that is about 1-inch thick. Use a sharp knife dipped in flour to cut into wedges. Place wedges on pan with at least 3 inches between.

Egg Wash: Beat together the remaining egg with 1 tablespoon water. Brush the top of each scone and sprinkle with almonds and turbinado sugar.

Bake for 20-22 minutes or until golden. Serve warm with fresh whipped cream and orange marmalade.

Optional Glaze: In a small bowl mix together the powdered sugar, orange zest and fresh orange juice. Add juice 1 tablespoon at a time until you reach the desired consistency. Drizzle over the warm scones just before serving, if desired.