Preheat oven to 350°F. Line a baking sheet with parchment paper.
In medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
In a small bowl, whisk together the melted coconut oil, orange extract, vanilla, and egg.
Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it's very dry.) Stir and press the cranberries into the dough.
Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling)
For best results, use only blanched, finely ground almond flour.
If using frozen cranberries, do not thaw them first. Otherwise, the scones will be too wet.
Butter can be substituted for the coconut oil if you aren't dairy-free.