Heat oven to 180•c and line a large baking tray. Mix plain flour, baking powder, salt and caster sugar together in a large bowl, then rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs. Stir through dried cranberries.
Add the milk to a jug and stir in the vanilla. Add the milk and vanilla mix a little at a time to the bowl, bringing the mixture together until it forms a firm dough. Handle as little as possible so it stays squishy.
Turn the dough onto a floured surface and pat into a circle about 3/4 of an inch thick. Cut scones with a 5cm cutter or glass. Bake for 12-15 mins until golden. Remove from the oven and wrap in a clean tea towel immediately to keep the moisture in.
To prepare the whipped coconut cream, open the tin of coconut milk and scoop out the fat from the top of the can. Mix in a small bowl with 2 tbsp of icing sugar using a fork. Layer scones with dollops of strawberry jam and coconut cream.
