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Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
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 and pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
Place the wedges on the prepared baking sheet with at least 3 inches of space between each.
Brush the egg wash over the top of each scone. Sprinkle with sliced almonds and turbinado sugar.
Bake for 20-22 minutes, or until golden brown. Let cool slightly on a wire rack.
Whisk together powdered sugar, orange zest, and fresh orange juice. Drizzle over warm scones just before serving.