Line a large baking sheet with parchment paper.
Place dried cranberries in small bowl and pour orange juice on top, mixing it in. Let sit while you prep the rest of the ingredients.
Measure out 3/4 cup of the walnuts into a food processor and process about 1 minute until walnuts are very finely ground, but not quite the consistency of walnut butter. Pour the rest of the walnuts (3/4 cup) onto a cutting board and chop until finely chopped. Set aside.
In a large bowl, stir together the whole wheat pastry flour, all purpose flour, salt, and the walnuts you just processed. Dice cold butter and add to the bowl. Cut the butter into the dry ingredients with a pastry cutter, or two knives sliding against each other, until crumbly - about the size of small peas. Reserve 2 Tbsp. of the chopped walnuts and stir the rest into the dry ingredients.
In a small bowl, whisk together the buttermilk, egg, vanilla and brown sugar. Stir in the cranberry-orange juice mixture.
Form a shallow well in the middle of the dry ingredients and pour the wet ingredients into the dry. Mix just until dry ingredients are moistened. Do not overmix.
Lightly dust a large cutting board with flour. Divide the batter into two balls (it will be sticky) onto the floured cutting board. Form each ball into a 5 inch flattened round. It should be about 1 inch thick.
Sprinkle the remaining 2 Tbsp. walnuts on top of the rounds and gently press into the tops. Cut each round into 8 or 10 triangles. I find it easiest to do this with a pizza cutter.
Carefully transfer the cut triangles to the parchment-lined baking sheet and place baking sheet in the refrigerator for 20 minutes to chill.
When 10 minutes are left for the scones to chill, preheat the oven to 375° F. Take the scones out of the refrigerator after they have chilled for 20 minutes. If desired, sprinkle with 1 tsp. turbinado sugar.
Place on rack in the middle of the preheated oven and bake for 20 minutes. Remove from the oven and serve warm.