Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a quick whisk to evenly distribute the ingredients.

Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse, crumbly sand.

Fold in the dried cranberries and white chocolate chips until they’re evenly scattered throughout the dough.

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

Pour the wet ingredients over the dry mixture and stir gently with a spatula or wooden spoon until everything just comes together. Be careful not to overmix—the dough should be slightly shaggy.

Lightly flour your work surface and turn out the dough. Shape it into a circle about 8 inches in diameter and roughly ¾ inch thick.

Slice the dough into 8 even wedges and carefully transfer them to your prepared baking sheet.

Brush the tops of each scone with a bit of extra cream to help them bake up beautifully golden.

Bake for 15 to 18 minutes, or until the scones are puffed and golden around the edges. Let them cool for a few minutes on the pan.

While the scones cool slightly, melt a few extra white chocolate chips in the microwave, stirring between short bursts until smooth. Drizzle generously over the cooled scones for the perfect sweet finish.