Ingredients:

• 2 cups all purpose flour

• 1/4 cup sugar

• 2 teaspoons baking powder

• pinch of salt

• 8 tablespoons (1 stick) chilled unsalted butter, diced

• 1/2 cup plump dry cranberries

• 1/2 cup white chocolate chips

• 1/2 cup whipping cream

• 2 large eggs

• 1 1/2 teaspoons of vanilla extract

• 1 tablespoon grated orange peel

• 1 teaspoons water

Preparation:

Preheat oven to 400°F. Line 1 baking sheet with silicon pad or wax paper. Mix flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in cranberries and white chocolate chips. In a separate small bowl, whisk cream, 1 egg, and vanilla. Add egg mixture to flour mixture stir just until combined. Gather dough into ball and knead lightly. Wrap in plastic and refrigerate for one hour. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones, or, make a 9” round and cut into 8 wedges. Place scones on prepared baking sheet, spacing apart. Place in freezer for 15 minutes before baking. This ensures the scones keep their shape. To make the egg wash, whisk remaining egg and 1 teaspoons water in small bowl. Using a pastry brush, apply egg wash over tops and sides of scones. You can also brush scones with heavy cream, instead of egg wash. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.