5tablespoonsunsalted butter, cold, grated into small pieces
1 ½cupheavy cream
1cupdried cranberries
½ cupwhite chocolate chips
For the Glaze (Optional)
¼cupfreshly squeeze lemon juice
1cuppowdered sugar
½tablespoonmelted butter
Instructions
Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
Fold the cranberries into the dry mixture along with the white chocolate chips. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Chill the dough for at least 20 minutes - 4 hours for best baking results.
Preheat the oven to 400 degrees F.
Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
For the Glaze
Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let harden before serving.
Notes
If you want to freeze scones, save the glaze until thawing and serving.