Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or a Silpat mat), and set aside. In a large bowl, combine flour, sugar, baking powder, ginger, orange zest, and salt, and mix well. Cut margarine into flour mix with a pastry cutter or fork.

When mixture has a coarse consistency, add in cranberries and mix together.

In a small bowl, combine vanilla with 5 tablespoons almond milk before adding both to flour mixture. Mix thoroughly, slowly adding the rest of the milk a few tablespoons at a time, until mixture forms a dough and no dry ingredients remain.

Transfer dough to prepared baking sheet and form into a rough circle. Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet. Brush the scones with a tablespoon of the almond milk and sprinkle lightly with turbinado sugar.

Bake for 14-16 minutes until golden brown.(I ended up baking mine for about 20-24 minutes) Let scones cool completely on a wire rack.