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.


