preheat oven to 400°F. In a large bowl combine flour,sugar,baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

In a medium bowl combine eggs, the 3/4 cup of cream, the cranberries,chocolate pieces, and, if desired orange peel. Add egg mixture all at once to flour mixture. Using a fork,stir just until mixture is moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes until dough is nearly smooth. Divide dough in half. Pat or lightly roll each portion into 6 inch circle. Cut each circle into six wedges. I do round circles instead.

places wedges/circles 2 inches apart on an ungreased baking sheet. Brush wedges with additional cream. Bake for 12 to 14 minutes or until golden brown. Cool slightly on baking sheet. Drizzle with orange drizzle. Serve warm or at room temperature

orange drizzle: In a bowl combine 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla. Stir in additional orange juice 1 teaspoon at a time, to reach drizzling consistency