Halve cranberries and sprinkle with 1/2 teaspoon sugar. Set aside.

In a measuring cup, whisk together cream and eggs. Set aside.

In a large bowl, whisk together flours, 1/3 cup sugar, baking powder, salt, and orange zest.

Cut butter into the flour mixture until it resembles coarse meal.

Make a well in the center and pour in cream mixture. Using a pastry fork and/or your hands, combine until dough just comes together.

Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 7″ square (or so). Carefully add 2/3 of the cranberries to the dough. Roll the dough up as you would a cinnamon roll to seal in the cranberries. (If dough becomes too sticky, pop in the freezer for 5 minutes. Adding more flour toughens the scone.) Being careful not to overwork the dough, press into a rectangle, about 12″ x 5″. Press remaining cranberries on top.

Cut into 4 equal rectangles. Cut each rectangle on the diagonal leaving you with 8 triangular scones.

Using a pastry bench (scraper), loosen from the bottom and even place on the baking sheet.

Lightly brush with cream and sprinkle with Turbinado sugar.

Place in freezer. Meanwhile preheat oven to 425°F degrees.

Once preheated, remove scones from freezer and bake for 15 minutes.

Serve warm or cooled.