1. Preheat the oven to 400F/205C and line a baking tray with a silicon baking mat or parchment paper. 
2. Prepare flax eggs by mixing together 2 tablespoons of ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes.
3. Place flour, sugar, fresh rosemary, baking powder, orange zest and salt into a large bowl, stir to combine.
4. Add cold dairy-free butter and work into the flour mixture using your fingers until the mixture resembles bread crumbs. Add flax eggs, almond milk and vanilla extract, stir to combine. 
5. Fold in fresh cranberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little flour). Using a round cookie cutter (see notes), cut 6 rounds out of the dough and transfer to the prepared baking tray. Bring together remaining dough pieces and form another scone (this may turn out to be an odd size or shape scone that the baker gets to eat!!), transfer this scone to the baking tray also.
6. Bake the Cranberry Rosemary Scones for 15 to 20 minutes or until a skewer inserted into the scones comes out clean. 

Enjoy your scones warm straight from the oven (allow to cool for 10 minutes before eating!), or with a little dairy-free butter or jam.