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. Add dried cranberries and walnuts; toss to mix.

Whisk together half and half, eggs, and vanilla in a separate medium mixing bowl. Add to flour mixture; stir with a fork just until dry ingredients are moistened.

Knead dough a few strokes on a lightly floured surface. Divide in half and pat each half into a 6" circle with a ¾-inch thickness. Using a knife or bench knife, cut each circle into 6 wedges.

Transfer the wedges to a parchment-covered baking sheet and place in the freezer for at least 30 minutes before baking. If you're planning to freeze them for storage, transfer the frozen wedges to a gallon size Ziploc bag for storage.

When you're ready to bake the scones, preheat the oven to 425 degrees. Lay the scones out on a parchment-covered baking sheet. If desired, you can brush the tops with half and half or milk and sprinkle with sugar before baking.

Bake for 20-25 minutes or until the scones are golden brown. If you're baking from completely frozen, you may need to add an additional few minutes. Cool briefly and serve warm.