Preheat the oven to 400 degrees Fahrenheit.
Place the flours, baking powder, baking soda, salt and sugar in a bowl and whisk. Stir in the cranberries.
Cut the butter pieces into the flour with a pastry cutter or fork until you have a crumbly mixture with some large pieces of butter.
Add the sourdough and stir it in. Drizzle in the water or nondairy milk (with the vinegar added) slowly, mixing with a fork, until the dough comes together in a ball. Try not to handle the dough to keep the butter from melting and try not to overmoisten it. You just need enough liquid so the dough comes together with no visible dry flour.
At this point you can shape the dough into a disc, wrap tightly in cling wrap, and refrigerate overnight to make the scones the next day (preheat the oven before you bake). Or you can make them rightaway. Roll the dough into a disc about ½ an inch thick. You can roll it thicker for taller but fewer scones.
If you want wedge-shaped scones, use a knife or pizza cutter to cut eight or 10 wedges, as you would a pizza. Otherwise use a cookie cutter to cut out the scones. Place them on a baking sheet. Preferably line it with parchment or a silpat sheet although they should release quite easily without the lining.
Bake in the preheated oven for 15-17 minutes until lightly golden on top and golden-brown at the bottom. Serve warm with jam, although these are perfectly sweet and great on their own.