Soft, tender scones packed with white chocolate and dried cranberries! These make waking up on a chilly morning totally worth it.
Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moist.
Turn mixture out onto a lightly floured surface and knead gently just until a soft dough forms, about 2 minutes.
Divide dough into three equal-sized balls. Flatten each dough ball with your hands into a seven-inch circle and cut each dough circle into eight triangles.
Place scones on prepared baking sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
Bake for 15-20 minutes or until bottoms and edges are lightly browned. Serve warm or at room temperature.
Store tightly covered on the counter for 3-4 days.
To freeze: Prepare the recipe up until baking and then place the unbaked scones on a cookie sheet in the freezer for 1 hour. After 1 hour, remove scones to a freezer safe plastic bag and freeze until ready to bake, up to 3 months. Bake scones directly from the freezer as directed above. Frozen scones will need an extra few minutes in the oven to cook completely.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.