Preheat oven to 400°F.

Stir flour, baking powder and baking soda in large bowl to combine. Add COLD butter slices. Use pastry blender or 2 forks to cut butter in, until it becomes the size of peas. Add cranberries and apples; stir to combine. Add buttermilk. Stir buttermilk in ONLY until ingredients are combined.

Shape dough into a ball; place on lightly floured surface. Sprinkle dough with tiny bit of flour. Roll ball into an 8" circle (¾" thick). Use hands to shape outer edge. Cut into 8 pie-shaped wedges. Transfer scones onto ungreased baking sheet, keeping them in a circular shape. Leave a small space between slices.

Bake at 400°F. for 12-15 minutes. When done, scones should be lightly browned on top. A toothpick inserted into thickest part should come out clean. Transfer pan to a wire rack; let scones cool to room temp before adding glaze.

Measure powdered sugar, vanilla and warm water into bowl. Stir well, until lump-free. Add 2-3 more drops of water, if needed, to make glaze a consistency that's easy to drizzle. Drizzle glaze over surface of scones.

Let scones rest until glaze hardens (2-3 minutes). Slice scones to separate them from each other before serving. Enjoy!