Ingredients

Yield: 8 scones

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated white sugar
8 tablespoons unsalted butter (chilled, cut into 1/3-inch cubes)
1/2 cup dried cranberries
1/2 cup white chocolate baking chips
3/4 cup buttermilk
2 tablespoons granulated white sugar

Directions

Heat oven to 400 degrees. Combine flour, baking powder, salt, and sugar with an electric mixer. Using the paddle attachment, add the butter and mix just until coated with flour. (The butter chunks should remain fairly large - no less than half their original size). Add the dried cranberries and white chocolate chips. Stir gently. With the mixer set on a slow speed, add 2/3 cup of the buttermilk (save the rest to brush tops of scones) and mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl. Scrape the dough from the bowl and shape it into a ball. With well-floured fingers, pat the dough into a 7-inch diameter circle. Cut the circle into quarters and then again into eighths. Place the scones on a baking sheet lined with kitchen parchment paper and brush tops with the remaining buttermilk. Sprinkle with sugar. Bake until well-browned, about 15-20 minutes.

Each serving contains 264 calories, 9 g fat, 263 mg sodium, 14 mg cholesterol, 29 percent of calories from fat.