Lemon Cranberry Scones

Preheat oven to 425 F.

In a large bowl, combine flour, sugar and baking powder. Cut up butter and add it to the flour mixture. Mix until combined. Set aside.

In a separate bowl mix together the egg and milk until blended and add it into the flour mixture. Add lemon rind and lemon juice and mix to combine. Next mix in the cranberries and 1/2 cup of white chocolate chips. The batter will be a dough-like consistency.

Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten it out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like.

Separate the triangles and place on a cookie sheet.

Bake at 425 F for 15 minutes or until tops are golden. Then remove from the oven and allow to cool on the baking sheet.

When scones have cooled off, combine the remaining 1/2 cup white chocolate chips and the candy melts and melt them according to package instructions. Once melted, drizzle over the tops of the scones. Let the chocolate set and then it’s time to eat and enjoy!