White chocolate and dried cranberries are a classic, but the fresh cranberries in these scones give a tart and juicy pop of flavor. These scones area soft inside and a dusting of turbinado sugar makes a crunchy top.

INGREDIENTS:

✦ 2.5 cups all purpose unbleached flour

✦ 1/2 cup sugar

✦ 1/2 tsp salt

✦ 1 tbsp baking powder

✦ 1/2 cup cold unsalted butter

✦ 1/2 cup white chocolate chips

✦ 2 large eggs

✦ 1 tsp vanilla extract

✦ 1/2 tsp almond extract

✦ 1/2 cup heavy cream (+ 1 tbsp)

✦ 1 cup cranberries

INSTRUCTIONS:

In a large bowl, whisk the flour, sugar, salt and baking powder together. Using a pastry cutter, blend in the cold butter until only pea sized pieces remain (there will still be some dry flour). Stir in the white chocolate chips.

In a separate bowl, combine the eggs, extracts, and 1/2 cup of heavy cream. Add the wet ingredients to the dry ingredients and mix together with a spatula until fully combined and staying together. Fold in the cranberries.

On a baking sheet lined with parchment paper, scoop the batter into 6 equal sized mounds. Place in the freezer and preheat the oven to 425° F.

When oven is preheated, remove the baking sheet from the freezer. Lightly brush the tops of each scone with the 1 tbsp of heavy cream and sprinkle with turbinado sugar. Bake for 22 -24 minutes until lightly browned on top and a tester is batter free.