Preheat oven to 425 degrees.

Place flour, sugar, salt, and baking powder in a food processor and process for about 30 seconds.

Scatter butter pieces on top of flour mixture. Pulse about 15 times, or until mixture is crumbly.

Place 1 1/2 cups heavy cream in a glass measuring cup. Add vanilla to cream. With the food processor running, slowly add the cream through the feed tube. Once the 1 1/2 cups cream has been added, if the dough has begun to form a dough, enough cream has been added. Remove it from the processor. If dough needs more cream, add it 1 tablespoon at a time and pulse until a ball forms.

Place dough on a lightly floured surface and knead in white chocolate and cranberries, while handing the dough as little as possible. Form dough into a round that is about 1-inch thick. Cut into 8 wedges. Transfer wedges to 2 ungreased baking sheets (they bake better if they are not crowded).

Place in oven and bake 10 to 12 minutes, until light golden brown.