Cranberry White Chocolate Scone Recipe

It's the time of year when cranberries will soon be in full swing at the grocery store.  There are other things to make other than just plain ol' cranberry relish (which, by the way, I have a delish recipe for courtesy of my mother-in-law). 

A few years ago I was looking for another use for cranberries and I ran across this recipe.  It's originally from the Inn at Barnum Point in Camano Island, Washington.  There are a few changes I've made measure-wise.  When I make these for company they usually go fast.

Cranberry White Chocolate Scones  

3 1/2 c. flour plus extra for shaping
1/2 c. sugar
5 tsp. baking powder
1 tsp. salt
10 TBS. chilled butter, cut into pieces
3/4 c. half and half (you can use regular milk but it won't be as rich)
2 eggs
1 c. fresh cranberries
1 c. white chocolate chips

Blend flour, sugar, baking powder, salt, and butter.  Add 1/2 and 1/2 and eggs and blend.  Stir in cranberries and white chocolate chips. 

Here is where it can get a little tricky:  separate the dough into three equal parts.  It will be VERY sticky at this point.  Sprinkle some flour on the counter and put one of the three pieces of dough onto the flour.  Knead the flour into the dough with your hands and add more flour as necessary till the dough is easily handled.  Shape the ball into a circle about 1/2 inch to a 3/4 inch thick.  Use a sharp non-serrated knife and cut it into eight equal portions.  Place each portion on a greased cookie sheet (you will need two greased cookie sheets).  Repeat the steps to the other two pieces of dough.  Place in a 400 degree oven and bake for 14-16 minutes or lightly browned.

Make 24 scones.