Combine flour, orange rind, sugar, baking powder, salt and nutmeg in large bowl; cut in butter with pastry blender until crumbly.
Add 1 1/4 cups whipping cream and cranberries to flour mixture, stirring just until dry ingredients are moistened.
Preheat oven to 425°F. Turn dough out onto lightly floured surface; knead 5 times. Pat dough into 8-inch round. Cut into 8 equal wedges; place on greased baking sheet. Brush dough with remaining 1/4 cup whipping cream; sprinkle evenly with 2 tablespoons sugar.
Bake 13 to 15 minutes or until lightly browned. Serve warm.
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