Preheat oven to 350°.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.

Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried cranberries, pecans, and rosemary, stirring to blend. Set aside.

In a liquid-measuring cup, combine 1 cup cream and vanilla extract. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3-x-2-inch diamond-shaped cutter, cut 15 shapes from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.

Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.

Serve warm with Devon cream, if desired.

Garnish with fresh cranberries and rosemary, if desired.