• In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Cut in butter with pastry blender until mixture resembles coarse crumbs. It's okay for some chunks of butter to be larger. Add dried cranberries and walnuts; toss to mix.
• Whisk together the eggs, vanilla, and half-and-half in a separate medium mixing bowl. Add the liquid ingredients to the flour mixture; stir with a fork just until dry ingredients are moistened.
• Line a baking sheet with parchment paper, and sprinkle a bit of flour over it. Transfer the scone dough to the floured parchment, and divide it in half. Pat each half into a 6" that's roughly ¾" thick.
• Run a knife or bench scraper under cold water; cut each circle into 6 wedges. Separate the wedges so that there's approximately ½" of space between them.
• Place the pan of scones in the freezer, uncovered. Chill for 30 minutes. If you're planning to freeze the scones for storage, transfer the partially frozen wedges to a gallon-size Ziploc freezer bag for storage.

To Bake The Scones

• Adjust oven rack to upper-middle position; heat oven to 425℉.
• Brush the top of each scone with half-and-half. Sprinkle with coarse white sugar, as desired.
• Bake for 18-23 minutes, until the scones are light golden brown. If baking from completely frozen, allow for few extra minutes of bake time. Cool briefly, and serve warm.