Blend 1/4 cup of the flour with cranberries and let stand overnight to absorb excess moisture. Next day, mix remaining flour and all other dry ingredients. Cut into butter until mixture is consistency of oatmeal. Stir in cranberries in flour and orange rind. Blend eggs and buttermilk. Add to dry ingredients, mixing until just blended. If dough is sticky, flour hands and pat into a 6-inch ball. Score deeply into six wedges. Bake in a 400F oven until top turns golden and springs back, about 15 minutes. Glaze with fresh cream and sugar immediately after baking. From Wickerhead Co. Cafe, 1910 Queen St.
