Cranberry White Chocolate Scones

• 2 cups All-purpose Flour
• 1/3 cups Sugar, Plus More For Sprinkling
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Butter, Cut Into 1/2 Inch Cubes
• 1/2 cups Dried Cranberries
• 1/4 cups White Chocolate Chips
• 1 cup Heavy Whipping Cream, Divided
• 1/2 whole Vanilla Bean (split The Bean In Half Lengthwise), Or 1 1/2 Teaspoons Vanilla Extract

1. Preheat oven to 450u0b0F. Stir together the first 4 ingredients in a large bowl. Cut butter into the flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze it for 5 minutes. Then pour in the cranberries and white chocolate chips and add 3/4 cup plus 2 tablespoons of cream and the vanilla (or the vanilla bean seeds), stirring just until the dry ingredients are moistened.
2. Gently press or pat the dough into a scone pan (if you don't have one, put the dough in a standard sized round cake pan then cut the round into 8 wedges and place wedges 2 inches apart on a baking sheet lined with parchment paper.)
3. Brush the tops of the wedges with the remaining 2 tablespoons of cream just until moistened. Sprinkle a little sugar over each one and rub it in. Bake for 15 to 20 minutes or until golden.

allpurpose, sugar, baking powder, salt, butter, cranberries, ubc, cream, vanilla bean

Taken from tastykitchen.com/recipes/breads/cranberry-white-chocolate-scones/ (may not work)