Preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well-combined.

Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.

Drizzle the milk and vanilla over the crumbs, and use a spatula to stir until mostly combined.

When the crumbs are mostly moistened, switch to using your hands, and fold in the cranberries.

Gently and firmly knead the dough together, until all of the flour mixture is combined, and the dough holds together in a large clump. Work quickly so the butter doesn’t warm too much, and be careful not to overwork the dough.

Shape the dough into a flat, round disk, about 1-½ inches thick. If your bowl is large enouh, you can do this in the bowl, or on a lightly floured surface. It does not have to be perfectly round. Some craggy, irregular edges are okay!

Use a sharp knife or a bench scraper to cut the dough into 6 equal wedges.

Transfer the dough to the prepared baking sheet, leaving a few inches of space between them. Lightly brush the tops of the scones with milk, and sprinkle with the sanding sugar.

Bake for 20-30 minutes, until the scones are lightly golden brown, gently puffed, and cooked through. Remove from the oven and serve warm. Enjoy!!