Ingredients:

• 2 cups sifted all purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 large egg, beaten
• ½ cup heavy whipping cream
• ¾ cup chopped sweetened dried cranberries
• ¾ cup chopped white chocolate bar or chips

Topping:

• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar

Combine flour, salt, baking powder, and sugar in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles. Mix in egg and heavy cream. Stir in cranberries and white chocolate.

Preheat oven to 350 degrees. Turn dough out onto a lightly floured surface and knead lightly. Pat into a 9-inch circle and to a ½-inch thickness. Cut into 6 pie-shaped wedges. Place on a baking sheet lined with parchment paper. Leave approximately 2 inches of space between scones. Brush tops with cream and sprinkle with sugar. Bake 25-30 minutes, or until light brown.

* Dried blueberries can be substituted for cranberries in this recipe.