In the bowl of an electric mixer, add flour, sugar, salt and baking powder. Stir together just to combine.
Chop cold butter into small pieces, then add to mixer and blend until the butter is broken down into very small pieces, and the mixture is crumbly.
Add eggs, one at a time (while mixing). Then add vanilla extract, almond extract and milk. Blend until just combined.
Mix in dried cranberries and most of the sliced almonds, reserving a few for the tops of the scones.
Sprinkle a bit of flour on a work surface, and scoop the dough onto your work surface, then press together with your hands to create one large ball of dough. Roll around in the flour so that the dough has a very light coating of flour.
Press down ball of dough onto your work surface, and create a large circle of dough, about 3/4"-1" tall.
Cut the circle of dough as you would a large pizza, creating 8 even triangles.
Place triangles on a baking sheet line with parchment paper.
Using a pastry brush, lightly brush the tops of each triangle with milk or heavy cream. Add a few extra sliced almonds, if desired.
Place entire baking sheet in the freezer and freeze unbaked scones about 30 minutes.
While the scones are chilling, preheat oven to 400°F.
Bake scones for 18-20 minutes, until the edges are golden brown and they appear baked in the center.
Cool slightly, then enjoy!