Preheat oven to 400 degrees F.
In a bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter with a pastry blender, two knives or by hand until mixture resembles coarse crumbs.
Stir in the milk, vanilla & egg until just moistened. Gently fold in cranberries & almonds.
On a lightly floured surface knead the dough for about 2 minutes.
Spray a baking sheet with vegetable oil.
Transfer the dough to the baking sheet and form into a 1-inch-thick round. Cut into 8 wedges and separate each piece about about 2 inches apart.
Bake the scones for 14 minutes or until golden brown.
Cook's notes: Don't worry if the dough is sticky. It gives a wonderful texture to the scones once they're baked.