Add water to cranberries; stir. Let stand 10 min. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Drain cranberries; discard liquid. Add to flour mixture with nuts; mix well. Add yogurt and cream; stir just until dry ingredients are moistened.
Divide dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut into 8 wedges. Place, 2 inches apart, on baking sheet; brush with egg.
Bake 15 to 18 min. or until lightly browned. Serve warm.