Preheat the oven to 400°F. Line two sheet trays with parchment paper.
Pulse the flour, 3 tablespoons of sugar, baking powder, salt, and zest in a food processor a few times to combine. Add the butter and pulse until the mixture resembles course meal.
Transfer to a large bowl. Toss the cranberries in the remaining 2 tablespoons of sugar. Add the sugared cranberries and pecans to the flour mixture, stirring to combine.
In a smaller bowl, whisk together the egg, egg yolk, and cream. Add the cream mixture to the dry ingredients and stir until just combined.
Turn the dough onto a floured surface and sprinkle with additional flour. Knead the dough (it will be sticky!) a couple of times with floured hands. (Do NOT overwork the dough! The less you handle it, the more tender the scones will be.)
Divide the dough into two roughly 8-inch circles (the dough will be about 1 1/2 to 2 inches thick). At this point you can do one of two things:
Option 1: With a sharp knife (dipped in flour), cut each dough circle into 8 triangles.
Option 2: Using a 2-inch biscuit cutter (dipped in flour), stamp out about 7 or 8 rounds into each circle. Roll the scraps together and stamp out additional rounds. You should have about 20 scones.
Place the scones on the parchment lined trays about one inch apart. Brush the tops with a bit of cream and sprinkle with turbinado sugar (if you don’t have turbinado sugar, just use regular granulated sugar).
Bake for 15 to 20 minutes or until a pale golden color. Let cool on a cooling rack for 10 minutes.
Serve with butter and jam and a cup of tea!