Preheat oven to 350 degrees F.
Use a sifter or a fine mesh strainer and sift flour, sugar, baking powder, and salt into a large bowl.
Then use a pastry blender or fork and mix in cold butter to the dry ingredients.
Measure out fresh cranberries and cut in half if needed. Then sprinkle with 1/4 cup sugar and set aside.
Measure out the heavy cream and whisk in the egg and vanilla.
Then slowly pour the cream mixture into the flour mixture, stirring gently with a fork until the dough barely comes together.
Or if you're using a kitchenaid, use the dough hook attachment and have it set on a very slow speed.
Add in the fresh cranberries coated with sugar and gently mix into the dough. Then use your hands and press the dough into a ball.
Put the dough on a lightly floured surface. I like to use a pastry mat because it makes for a super easy clean up after.
Then shape the dough into a rough rectangle shape and sprinkle the sliced almonds on top.
Roll out the dough to about 1/3 inch thick. As you roll it out, use your hands to keep the edges of the dough in a nice rectangle shape.
Cut the dough into small rectangles or triangles and place on a baking sheet lined with a baking mat or parchment paper.
I actually use both so that the bottom of the scones stay nice and soft and never burn.
Bake at 350 degrees F for 18 minutes or just until they are barely golden brown along the edges.
After baking, transfer the baked scones to a cooling rack. Once they are completely cook drizzle them with the glaze.