Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, salt, freshly grated nutmeg, dried cranberries, and minced rosemary. Whisk together until well-blended.

Using a fork or pastry cutter, cut in the unsalted butter until the mixture resembles coarse crumbs.

Gently stir in the half and half along with the vanilla bean paste, mixing until just combined.

Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a rectangle about 1-inch thick and cut into triangles.

Brush the tops of the scones with whole milk and bake for 15 minutes, or until golden brown.

While the scones bake, mix together powdered sugar, a pinch of nutmeg, and water to create the glaze.

Drizzle the glaze over the warm scones after they have cooled slightly.