In a small bowl add the milk and vinegar, mix and let sit 5 minutes.
In a large bowl add the sugar, then sift the flour, baking powder and salt, mix together. Then add the butter and toss together with your fingers. Add the cream, then slowly add the milk and mix with a fork until the dough comes together and forms into a ball. (will be slightly sticky). Wrap in plastic and refrigerate 30 minutes.
Pre-heat oven to 325F (160C). Line a cookie sheet with parchment paper.
Place dough on a lightly floured surface (add a little flour to the dough so it isn't too sticky) and fold the dough over 2-3 times, add half the cranberries and fold over, then add the remaining cranberries and fold the dough again 2-3 times.
Pat the dough down to 1/2 inch thickness and cut out with a small round circle, place scones on prepared cookie sheet, brush with a beaten egg and bake for approximately 15-20 minutes or until golden. Enjoy!