Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.

Reserve one tablespoon whipping cream; add remaining whipping cream and cranberries to flour mixture, stirring just until moistened.

Turn dough out onto a lightly flour surface; knead 5 or 6 times. Shape into an 8-inch circle. Cut into 8 wedges, and place on a lightly greased baking sheet. Prick wedges with a fork 3 or 4 times, and brush with reserved 1 tablespoon whipping cream.

Bake at 425 F degrees for 18 minutes or until lightly browned. Serve warm with whipping cream, if desired. Yield:8 servings.

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