In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.
Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
Add the cranberries to the dough, then mix lightly. The dough will be sticky.
On a lightly floured surface, turn the sticky dough out and knead lightly until the cranberries are incorporated into the dough and the dough is shaped into a rectangle. If you find the dough to be too sticky, sprinkle a little more Bisquick as you shape the dough, and use a bench scraper to release from your floured surface.
Roll the dough 3/4 inch thick. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Stir together the sugar and cinnamon and sprinkle over the scones.
Cover tightly with plastic wrap and place the scones in the freezer for a minimum of 30 minutes or overnight. If you plan on freezing the preformed scones for longer, be sure to place it in a tightly sealed freezer friendly container.
On baking day, preheat the oven to 400 degrees F.
Bake the scones for 20 minutes, or until golden. Let it cool slightly. Serve with butter and jam.