Add 1/4 cup of sugar to a medium mixing bowl. Use a zester to grate the orange peel and let it fall into the bowl.

Use your fingers to rub the orange zest and sugar together to release the oil. Alternately, use a whisk to mix the zest and the sugar together. Set aside.

Cut the same orange in half crosswise and juice it. Add the juice to a small sauce pan along with the cranberries and 1/4 cup of sugar.

Cook cranberries over medium heat until jammy, about 6 minutes, stirring frequently using a rubber spatula. Set aside to cool.

Preheat oven to 400°F and line a baking sheet with parchment paper.

In a measuring cup, add egg and buttermilk to fill 1 cup. Add vanilla extract, and beat to combine. Set aside.

In the mixing bowl with the sugar and orange zest set aside earlier, add flour, salt, baking soda, baking powder and mix with a whisk to combine.

Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size.

Make a well in the middle of the flour mixture and pour in the egg mixture set aside earlier, reserving about 2 tablespoons to use as egg wash. Fold with a spatula or wooden spoon until a wet dough forms.

Turn the dough out onto a well-floured board, pat the dough out to about 1/2” thick, and fold it over itself. Do this a few times to create layers. Shape into a rectangle.

With a rolling pin, roll the dough out to about 20”x6”. Spread the cranberry filling right down the middle. Use a pizza cutter to cut it into 8 strips about 2.5”x6”. Fold one edge over the cranberry filling. Brush a little egg wash on top and fold the other edge over it. (Refer to process photos 14-18 within the post)

Place the scones on the prepared baking sheet, brush the top with egg wash, and sprinkle turbinado sugar generously over the top.

Bake for 20 - 25 minutes until the top is golden brown.