Preheat oven to 375F and line a large cookie sheet with parchment paper.
With a cheese grater, zest the peel from one whole orange and squeeze juice into small bowl.
In a mixer, pulse flour, 1/2 cup sugar, baking powder, salt, butter and orange zest until mixture becomes crumbly.
In a small bowl toss together fresh cranberries and three tablespoons sugar and stir into flour mixture. If using dried fruit, reconstitute them by covering with boiling water for five minutes, then add to flour mixture.
In bowl with orange juice, lightly beat egg and yolk and add to flour mixture. Stir until combined.
On a well-floured surface, press dough into two, 1-inch-thick round circles (4 inches in diameter). Cut each circle into wedges, or use cookie cutter to cut into desired shape (intricate shapes will not hold form when baking). Arrange scones about 1 inch apart on cookie sheet and bake in middle of oven 15 to 20 minutes, or until very lightly browned.