The cranberries in these scones tasted too tart to me right after baking. However, upon tasting another scone the next day, the taste of the cranberries seemed to have mellowed and were perfectly wed with the cake of the scone. I was going to make a recommendation for making the cranberries sweeter, when my first impression was that they were too tart. You may want to make them sweeter, and in that case, I am suggesting two options. One is to sprinkle the cranberries with a squirt of orange juice, an then sugar, before baking. The second suggestion is to prepare the cranberries as you would for sauce and let cool before using in this recipe - perhaps cut down on the liquid a bit, so not too loose. They always say to try a recipe as it was written first, so see what you think after following the recipe and giving the scones a day. Hard to do, because you will want to eat one right away.
Preheat oven to 400 degrees. Place cranberries in a roasting pan and bake for 15-20 minutes. Cranberries should have released their juices. Set aside to let cool. (see summary notes for recommendations for alteration of this step of the recipe)
While cranberries are roasting, slice the vanilla bean in half and scrape out the seeds into a small sauce pan. Add the milk to the pan, bring to a simmer, remove from heat, and let cool completely. (I skipped this step and just added ½ teaspoon of vanilla to the liquids of the recipe)
Once cranberries and milk are cool, whisk together Einkorn flour, baking powder, and salt. With your hands or a pastry blender, cut the butter into the flour mixture. Butter should be in pea size pieces.
In a separate now., whisk together 1 egg, maple syrup, and milk. Pour into dry ingredients and stir until just coming together. Scoop dough onto a well floured surface and pat into a large rectangle. Spread cooled cranberries over dough and roll into a log or fold into a circle. Cut eight triangles out of the dough and place on a baking tray covered with parchment paper.
Whisk together egg and heavy cream (I substituted milk), then brush over scones. Bake for 20-24 minutes until scones are golden and firm. Remove from oven and let cool before eating.