Whisk together both flours, granulated sugar, baking powder, baking soda, salt and spices in a large mixing bowl.
Add cubed butter, then use a pastry cutter (or fork or fingertips) to gently mix together until pea-sized crumbs form. Dump in cranberries and gently mix to coat.
In a separate bowl, combine milk, egg and maple syrup until smooth. Pour over dry ingredients, then use a fork to lightly mix until dough just comes together (crumbly is good).
Turn out onto a well-floured surface (cool countertop or marble slab is ideal), gently work into a dome shape with your hands (turning over once or twice), then lightly pat down to form disc (about 8" in diameter).
Using a sharp floured knife, cut into 8 equal wedges. Carefully transfer to parchment-lined baking sheet and place in refrigerator for at least 30 minutes. *See notes for freezer instructions (if baking later).
To bake, preheat oven to 400°F. Pull baking sheet out of refrigerator (once oven is preheated). Lightly brush tops (not edges) with heavy cream, then sprinkle with coarse sugar. Bake for 15-20 minutes until golden brown.