Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper
Cut the cold butter into small cubes and put back in the refrigerator until ready to use.
In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
Zest the orange and add 1 tablespoon of the zest to the flour mixture. Reserve the rest of the zest for the topping.
Cut in the cold cubed butter using a pastry blender or two knives. The mixture will look like coarse crumbs.
Mix together the milk/half and half, ¼ cup orange juice,and the egg. Add this mixture to the flour mixture along with the dried cranberries and stir with a fork until combined to make a soft dough.
Turn dough onto a floured surface and knead a few times to form a smooth dough.
Gently roll into an 8" circle, then top with the chopped fresh cranberries.
With a bench scraper lift a third of the dough and fold to the center, then lift the other third of the dough and fold to the center. This will create a long rectangle.
Pinch the seam and flip the dough over on a floured surface. With your hands, you can press the dough to even it out and smooth the ends and side. Cut the dough into 8 triangle shapes and put the triangle dough on the parchment-lined baking sheet.
Mix the remaining orange zest and 2 tbls. of sugar in a small bowl.
Brush the tops of the unbaked scones with milk and sprinkle the orange, sugar topping over the tops of the scones.
Bake for 15 minutes or until nicely browned.