Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in frozen butter chunks until crumbly.
In a small bowl, whisk half and half, egg, orange juice, zest, and vanilla extract. Pour over flour mixture and fold with a spatula until a shaggy dough forms. Gently knead in cranberries.
Turn dough onto a floured surface and pat into a 1-in thick circle. Using a 1-in biscuit cutter, cut out scones, rerolling dough as necessary. Place scones 1-in apart on prepared baking sheet.
Brush scones with melted butter and sprinkle with sugar. Bake scones at 375F 15-18 minutes, turning pan once halfway through baking. Let scones cool 5 minutes, then transfer to a wire cooling rack. Serve warm and enjoy!