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Preheat your oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl with a whisk or fork.
Add the coconut oil and whisk until a coarse meal forms.
Gently stir in the cranberries followed by the dairy-free yogurt, folding just until combined. The dough will be a bit sticky.
Turn the dough out onto a floured surface and divide into two pieces.
Shape and flatten each into rounds that are about 1 ¼ inches high.
Place the dough rounds on your prepared baking sheet and either score into quarters or cut into quarters and separate the wedges.
Bake the scones for 20 minutes or until lightly golden on top.
Let cool for 10 minutes on the baking sheet before removing and/or breaking the scones apart.
While the scones cool, place the powdered sugar in a medium bowl and thoroughly whisk in the milk beverage, starting with 4 teaspoons, the seeds from the vanilla bean or the vanilla extract, and the salt.
Add more milk beverage as needed to get the consistency you desire.
Once the cranberry vanilla scones have cooled, top with the icing as desired.