Preheat oven to 400. Lightly butter a 10-inch-diameter circle in the center of a baking sheet.
In a small bowl, stir together the cranberries and 2 Tbs. of the sugar. Let stand about 5 minutes.
Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture and nuts until evenly distributed. With lightly floured hands, pat the dough into a 9-inch-diameter circle in the center of the prepared baking sheet.
Brush the egg white mixture over the top and sides of the dough, if desired. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.