Heat oven to 350°F. Lightly spray and flour a large baking sheet, or line with parchment paper.
In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Add orange zest to dry ingredients. With a pastry blender or two knives, cut the cold butter into flour mixture until particles are size of small peas. Fold in dried cranberries to flour mixture. Add 1 1/2 cups of half and half cream and vanilla extract to mixture. Blend until dough forms. Do not over mix dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on prepared baking sheet.
Lightly brush top of scones a little of the remaining half and half cream. In a small bowl, combine 4 tablespoons of granulated sugar and 2 tablespoons of cinnamon. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20-25 minutes or until lightly golden brown. Makes 24 scones.
Approximate Nutrient Analysis per scone:
180 calories, 10 g fat, 6 g saturated fat, 25 mg cholesterol, 200 mg sodium, 18 g carbohydrate, 0 g fiber, 5 g sugar, 2 g protein