Preheat oven to 425 degrees.

In a bowl, wisk together flour, baking powder, sugar, and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently 5 to 10 times.

Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a (ungreased) baking sheet, 2 " apart.

Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.

Bake until golden brown, 12 to 15 minutes.

Let cool on wire rack.

This recipe is easily doubled.