Cranberry & White Chocolate Scones

1 3/4 cup flour

2 tsp baking powder

1/2 tsp salt

1 tbsp sugar

8 tbsp cold butter, cut into 1/2-inch cubes

1/2 cup dried cranberries

1/2 cup white chocolate chips

3/4 cup buttermilk, divided

2 tbsp sugar

Heat oven to 400F. Combine flour, baking powder, salt, and 1 tbsp sugar with an electric mixer. Add the cold butter and mix just until the butter is coated with flour. Add cranberries and white chocolate. Stir gently. Add 2/3 cup of the buttermilk. Stop mixing when dough begins to pull away from the sides of the bowl. Quickly shape dough into a ball and pat into a circle about 1/2 inch thick. Cut into 8 pie-shaped wedges. Place wedges on a baking sheet lined with parchment paper. Brush tops with remaining buttermilk and sprinkle generously with the 2 tbsp sugar. Bake 15-20 minutes.