Preheat oven to 400°F. Line a sheet pan with parchment paper.

In a medium bowl, combine the flour, sugars, salt, and baking powder. Add in grated butter and incorporate it into the flour until small pea-sized balls form.

In a measuring cup or small bowl, whisk together heavy cream, vanilla, and egg.

Add the wet ingredients to the dry bowl and use a wooden spoon to stir until just combined. Do not overwork. Then, gently fold in the cranberries and walnuts.

Dump the dough on a lightly floured surface. I will be a little crumbly but fold into together about 4 times, gently pressing in the addins.

Press into an 8-inch round, about 1 1/2 inch thick. Cut round into 8 equal triangles and place on the prepared sheet pan. Chill in the freezer for about 15 minutes. Then, right before baking, brush the tops with heavy cream.

Bake scones for 20 minutes or until the edges begin to brown and tops are golden. Remove from oven and allow to cool, then top with powdered sugar or glaze.