Honey adds sweetness to the dough but is also a great topper for the baked biscuits when they're still warm from the oven.
In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine cranberries and honey; stir in whipping cream. Add cranberry mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to an 8-inch circle. Cut into 8 wedges.
Place wedges about 1 inch apart on an ungreased or parchment lined baking sheet. Don't flatten. In a small bowl, combine egg and water. Lightly brush tops of wedges with egg mixture. Sprinkle tops with 2 tablespoons sugar. Bake in a 375 degree F for 20 to 25 minutes or until golden. Remove scones from baking sheet. Serve warm. Makes 8 scones.
Place cranberries in a food processor. Cover and pulse several times until cranberries are finely chopped.