Preheat the oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside
In a medium-size mixing bowl use a whisk to sift together the flour, sugar baking powder, baking soda and salt.
Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in cranberries until evenly distributed. Make a well in the center.
Whisk together sour cream. heavy cream, 1 egg, zest and vanilla. Add to dry ingredients. Gradually mix into dry ingredients until fully moistened.
Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
Use a sharp knife dipped in flour to cut into wedges. Beat together remaining egg with 1 Tbsp water. Brush tops and sprinkle with almonds and turbinado sugar.
Bake for 20-22 minutes or until golden. Serve warm with fresh whipped cream and orange marmalade.
To make glaze: Mix together the powdered sugar, orange zest and fresh orange juice. Add juice 1 Tbsp at a time until you reach the desired consistency. Drizzle over the warm scones just before serving, if desired.