Cranberry White Chocolate Scones

Preheat oven to 450°F. 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.

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.)

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.