Preheat oven to 425 degrees.
Place butter and Brie in freezer while mixing dry ingredients.
In a large mixing bowl, combine flour, sugar, baking powder, and sea salt.
Remove butter from freezer and cut into dry ingredients using a pastry cutter, until mixture resembles coarse crumbs.
Add milk, stirring gently until mixture is just incorporated.
Remove brie from freezer, chop into small cubes (approx 1/2"), and add to bowl.
Add orange zest and dried cranberries and gently fold to mix.
Turn dough onto a floured surface and use hands to gently pat into a ball (sprinkle a little extra flour on dough and hands as needed). With a rolling pin, gently roll dough to a large circle, 3/4-1" thick.
Use a sharp knife to slice into 8 large or 16 small triangles, transferring all to a parchment lined baking sheet.
In a small bowl, whisk together 1/2 egg and 1 Tbsp milk. Use a pastry brush to brush mixture over the top of each scone (optional).
Sprinkle with additional sugar (optional) and bake for 12-14 minutes or until tops are golden.