• Preheat oven to 400° F.
• In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until the mixture looks like coarse crumbs. Do not overwork the dough.
• In a medium bowl combine eggs, heavy cream, cranberries, chocolate and orange peel.
• Add egg mixture to flour mixture. Stir using a fork until just moistened.
• Turn dough onto lightly floured surface. Knead dough for 10 - 15 strokes until it is nearly smooth.
• Divide dough in half. Roll each portion into a 6" circle. Cut each circle into six wedges. We used a cutter and just made round pieces instead of wedges.
• Place on an ungreased baking sheet. Brush the wedges with additional cream. Place these in the freezer uncovered for about 30 minutes.
• Remove from freezer and bake for 12 - 14 minutes until golden. Cool slightly and drizzle with glaze.

Orange Glaze

• In a small bowl stir together the powdered sugar, orange juice and vanilla. Stir in additional orange juice if needed to reach a drizzling consistency.