2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1 tablespoon fresh grated orange zest
1/2 teaspoon salt
1 cup coarsely chopped cranberries
1/2 cup white chocolate chips (optional)
1 1/2 cup heavy cream
1 cup powdered sugar (optional)
2-3 teaspoons fresh orange juice (optional)
Preheat oven to 400 degrees. In a large bowl combine the flour, sugar, baking powder, orange zest, salt, cranberries and white chocolate chips. Mix Well. Add the whipping cream and stir just until dry ingredients are moistened.
On a lightly floured surface, turn out dough and knead 6-7 times until smooth. Divide dough in half and form into two 6 inch rounds. Cut each round into 8 wedges. You can cut completely through or bake as a whole, with cut marks. Place rounds 3 inches apart on the cookie sheet. Bake at 400 for 12-15 minutes, or until golden brown. Cool 5 minutes. While the scones cool, if you like you can make a glaze and combine the powdered sugar and orange juice. Drizzle over warm scones. These are best when served warm!