Cover a baking sheet with parchment paper. Set aside.
In a large bowl, stir together flour, 1/4 c. Sugar, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the dried cranberries and pecans. Stir to combine. Make a well in the center and set aside.
In a small bowl, whisk together the egg, 1/2 cup heavy cream and vanilla. Add the egg mixture all at once to the flour mixture. Using a fork, stir until moistened and a dough forms.
Turn the dough out onto a lightly floured surface. Knead the dough by folding and gently pressing the dough for 10 to 12 times. Pat into an 8-inch circle. Cut into 8 wedges.
Place the wedges 1 inch apart on the prepared baking sheet. Brush the wedges with the additional heavy cream and sprinkle with the additional sugar.
Bake in a 400 degree oven for 12 to 14 minutes or until lightly golden. Transfer the baked scones to a wire rack. Cool them for about 10 minutes. Serve the scones warm with additional butter, jam, lemon curd or Devonshire cream.