Preheat oven to 400ºF and line a baking sheet with parchment paper.
Add the sugar, orange zest, and vanilla bean seeds to a large bowl and use your fingers to rub the zest and seeds into the sugar. Add the flours, baking powder, and salt to the bowl and whisk to combine.
Add the butter and use your fingers to press each cube of butter into a flat shard about the size of a quarter. Keep tossing the butter in the flour mixture to ensure that it is well coated. Stir in the cranberries.
Make a well in the center of the mixture add add the buttermilk and heavy cream. Stir gently to combine, but don't worry if there are a couple of dry spots. It's best to not over mix this type of dough.
Use your hands to knead the dough a couple of times in the bowl then turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1-inch tall and 7- inches wide. Use a knife to cut the dough into 8 wedges.
Transfer the wedges to the baking sheet, brush each one with a bit of heavy cream and sprinkle with granulated sugar. Bake until the scones are golden brown, 18-22 minutes. Enjoy warm with a dollop of yogurt if you'd like. These scones are best enjoyed on the day they are made.
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.